Recipe Submitted By:

Baked Sticky Pork Ribs

Baked Sticky Pork Ribs recipe

please enter your comments and rating bellow

Enter the code shown above:

Hi! Love the cooking content on your website! You know, businesses generate free traffic from their blogs, and we feel that you could use a little boost, since you are not blogging every day yet. Writing takes a lot of time and energy, and we have just the team from United States/Canada to come up with awesome content you are looking for. You can have your new article to post on starting at $10 in as little as 5 days! Check out our work and reviews here: http://
Time Preperation:0:20 | Cooking: 3:30
Serves: 6

Pork ribs, sticky BBQ sauce, and some chrispy bacon. What else do you need from a pork rib recipe?


2 large onions, thickly sliced
2 bay leaves
1 tsp black peppercorns
12 rashers bacon
2 kg meaty pork spare ribs, cut into serving size portions of 3-4 ribs

2 1/2 tbsp worcestershire sauce
2 tbsp american mustard
juice of 1 small orange
2 tbsp cider vinegar
2 tbsp bourbon
1 tbsp molasses
3/4 cup muscavado (or dark brown) sugar
3 tbsp tomato paste (puree)
4 garlic cloves, crushed
1/2 tsp tabasco
reshly ground black pepper
1 tsp salt
small pinch ground cloves


Preheat oven to 150°C

Put the onions, bay leaves and peppercorns in the base of a large roasting tin, lay the ribs on top, then evenly cover with a single layer of 6 bacon rashers.

Pour over 750 ml (3 cups) of water. Cover the tin tightly with foil so the steam cannot escape, then cook in the preheated oven for 2 hours and 45 minutes.

Remove from the oven. Increase the temperature to 180°C (350°F/Gas 4).

Combine the glaze ingredients in a small saucepan, whisk until smooth, then bring to the boil, stirring occasionally, for 2 minutes. Remove from the heat.

Peel off the bacon and discard.

Divide the remaining 6 bacon rashers over the base of two foil-lined roasting tins or oven trays.

Discard the onions and pan juices, (or skim off fat and keep as stock)

Liberally brush each rib all over with the glaze, then put in a single layer over the top of the bacon and cook, uncovered, for a further 45 minutes, brushing regularly with the glaze until the meat is very tender and the glaze is sticky.

Give the ribs one last brush with 'the glaze. Serve them with the bacon, accompanied by baked potatoes and sour cream.

Copyright 2010