Dark and Sticky Spare Ribs

This is sticky finger food at its very best from Diana Henry
By Diana Henry
Dark and Sticky Spare Ribs
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes plus marinating overnight (optional)
  • Effort: easy


  • 3 racks pork spare ribs, each about 1kg

For the glaze

  • 5 cloves garlic, crushed
  • 1 tbsp tabasco
  • 4 cm ginger, peeled and very finely chopped
  • 12 tbsp maple syrup
  • 7 tbsp clear honey
  • 3 tbsp balsamic glaze
  • 2 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp Worcestershire sauce
  • 4 tbsp bourbon or whiskey


1. Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 180C/Gas 4.

2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.

3. Arrange the racks meat-side up in the tins, making sure they dont touch. Roast for 30 minutes then reduce the heat to 140C/Gas 1 and cook the ribs for another 1 ½ hours, basting with glaze from time to time.

4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.

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