Sticky oven-baked pork ribs without a barbecue

Cook pork ribs gently before glazing them, for tender meat and a sticky finish without burnt sauce.

The oven can produce excellent ribs without a barbecue. Give the meat its slow cooking first and add the sweet glaze towards the end, when it can colour without burning.

Ingredients for two to three

Use approximately 1kg plain pork ribs, one teaspoon smoked paprika, one teaspoon garlic granules, black pepper and 100ml water. For the glaze, mix three tablespoons tomato ketchup, one tablespoon honey, one tablespoon cider vinegar and one tablespoon soy sauce. Check sauce labels for wheat, soya and other allergens.

Prepare the ribs

Defrost fully if needed. Place in a roasting dish and season with paprika, garlic and pepper. Ask your butcher about any membrane preparation rather than attempting awkward knife work unnecessarily.

Add water to the dish and cover tightly with foil. Roast at 140°C fan or 160°C conventional for approximately 2–2½ hours, checking tenderness and liquid towards the end. Thick racks may need longer. The pork must be thoroughly cooked, and the meat should yield readily.

Add the glaze late

Uncover carefully because the trapped steam is hot. Brush with the glaze using a clean utensil. Raise the oven to 180°C fan or 200°C conventional and cook for roughly 15–20 minutes, checking frequently.

Turn or brush again if necessary, keeping an eye on the sugars. A dark sticky surface should not become black and bitter.

Serve with slaw, potatoes or rice. Bone weight means portions vary, so plan sides accordingly. Cool leftovers promptly and refrigerate; reheat once until steaming hot throughout. Keep any unused glaze separate from brushes that have touched raw meat.

Explore the Malpas Farm Shop range
British Plain Pork Ribs – Approx. 1kg
https://www.malpasfarmshop.co.uk/product-page/1kg-plain-pork-ribs

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.