Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.
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 this recipe 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 barbecue. However, it is summer, and if you have one, then you can get double the joy out of this recipe. Have a party, barbecue some ribs, and make some homemade BBQ sauce. Hope you enjoy.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
1 hour 30 min
Serves 3 to 4 people as a starter
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 off the heat and leave the ribs to sit in the water for another 10 minutes. Preheat your oven to 200˚C.
- 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.
- I like to cut the rack into individual ribs as it's easier to eat this way; however, if I barbecue the ribs, I leave them in small racks of four ribs as it's easier to turn on the barbecue.
- Finishing the ribs under the grill brings out that lovely BBQ colour of the meat without overcooking 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 it in the oven.
- This homemade sauce also works with steak, burgers, pork loin, chicken, sausages, and chips.
- The sauce will keep fresh in a sealed container in the fridge. Ours never lasts longer than three days, as we use it on everything: pizzas, wraps, sandwiches, cold plates, pulled pork, omelettes, potato wedges—you name it, we use it.
Bonus BBQ Chicken Recipe
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˚C) for 80 to 90 minutes (basting halfway 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!
© 2018 Gabriel Wilson
Gabriel Wilson (author) from Madeira, Portugal on July 08, 2018:
Hi Eric, I am trying out easy recipes more and more lately. This particular one has been tried and tested loads, as there was never any ribs left to get a pic lol. Hope you try and enjoy.
Peggy Woods from Houston, Texas on July 07, 2018:
Oh my! Your photos have me drooling! This sounds so delicious and it is nearing lunch time. I'll be pinning this to refer back to your recipe later. Thanks!
Wesman Todd Shaw from Kaufman, Texas on July 07, 2018:
As a person who is nearly a pure carnivore, you are certainly speaking my language. Cheers!
Eric Dierker from Spring Valley, CA. U.S.A. on July 07, 2018:
they sound great and easy - thanks