Pork Belly Ribs With Homemade Bbq Sauce
Pork belly ribs are a favourite in my house—especially when they're smothered in sweet, sticky homemade bbq sauce. Saturday nights are often spent devouring a bowl of tender ribs and licking fingers. It's not for the faint hearted. My daughter absolutely loves them and regularly helps make the bbq sauce. These ribs are a great, tasty, and fun treat for the weekend. Everyone will enjoy them.
The best thing about this recipe: you don't need to wait till summer—oh! and another thing: you don't need a bbq. However, it is summer, and if you have a bbq, then you can get double the joy out of this recipe. Have a party, bbq some ribs, and make some homemade bbq sauce. Hope you enjoy.
Make and Rate
- 2 kilos, pork belly ribs
- 4 tablespoons, sweet chilli sauce
- 4 tablespoons, clear honey
- 1 tablespoon, golden brown sugar
- 4 tablespoons, good quality soya sauce
- 2 tablespoons, brown sauce, example YR
- 6 tablespoons, tomato sauce
- 1 tablespoon, dijon mustard
- 4 tablespoons, cider vinegar
- 4 tablespoons, sunflower oil
- Cut the rack of ribs into individual ribs and place in a deep-bottomed pot. Fill with cold water.
- Bring to the boil and simmer for 30 minutes. Turn of the heat and leave the ribs to sit in the water for another 10 minutes. Preheat your oven to 200 degrees.
- Make your sauce while the ribs sit. In a deep dish, combine all the ingredients together, whisking to ensure an even and smooth mixture.
- Drain the water off the ribs and place the ribs on a roasting tray. Pour over 1/3 of the bbq mix to coat well.
- Place in the oven. After 15 mins remove the roasting tray, turn the ribs and baste. Return to the oven for another 15 mins.
- Remove from the oven and pour over another 1/3 of the bbq mix. Finish the ribs off under a high grill (5 mins each side) to get that lovely bbq grilled look.
- Remove the ribs to a warm plate. Pour any remaining juices and sauce from the roasting tray into a pot.
- Add the remaining bbq mix into the pot and bring to a bubble. Pour over the ribs or on the side. Serve with crusty bread and warm potato salad or opt for chunky chips to dip in the sticky sauce.
Pour Over the Warm Bbq Sauce and Serve
- I like to cut the rack into individual ribs as it's easier to eat this way; however, if I bbq the ribs, I leave them in small racks of four ribs as it's easier to turn on the bbq.
- Finishing the ribs under the grill brings out that lovely bbq colour of the meat without over cooking it.
- Warming the homemade bbq sauce makes it a little thicker, which I like and also enhances the sweet, sticky flavour. Pouring the warm bbq sauce over the ribs really compliments the juicy pork meat. Even your fingers taste good!
- You can cook the ribs up to boiling, simmer and sit stage up to a day before and store in the fridge overnight. Remove from the fridge 30 minutes before putting tin the oven.
- This homemade bbq sauce also works with steak, burgers, pork loin, chicken, sausages, and chips.
- The bbq sauce will keep fresh in a sealed container in the fridge. Ours never lasts longer then three days as we use it on everything: pizzas, wraps, sandwiches, cold plates, pulled pork, omelettes, potato wedges—you name it, we use it.
How do you like your ribs?
Cook's Tasty Tip:
Buy a fresh chicken (2 kilos) from your butcher or meat counter, and ask him or her to spatchcock it. Smother the bird in the homemade bbq sauce and leave to sit (covered) in the fridge overnight. Roast the chicken upside down in a roasting tray in a pre-heated oven (200 degrees) for 80 to 90 minutes (basting half way through) depending on your oven and till the juices run clear. My personal tip: once a chicken wing pulls away easily the bird is cooked. Serve warm with a green salad, soft fresh rolls and more homemade bbq sauce. Enjoy!
Questions & Answers
© 2018 Gabriel Wilson