These sticky glazed ribs taste better the longer you leave them marinating. The marinade becomes the base for the finished sauce, so there is plenty to brush on and glaze the ribs, and the rest is there for dipping them into.
|1 Tbsp||Olive oil|
|½||Onions, finely diced|
|2 tsp||Garlic, finely grated|
|1 cup||Tomato ketchup|
|3 Tbsp||Malt vinegar|
|3 Tbsp||Worcestershire sauce|
|¼ cup||Brown sugar|
|1 Tbsp||Fresh ginger, peeled and finely grated|
|1 ⅕ kgs||Pork ribs (Main)|
AdvertisementAdvertise with NZME.
- In a saucepan heat the oil and gently fry the onion and garlic on a medium heat without colouring for 5 minutes. Add the remaining ingredients except the ribs and simmer for 10 minutes.
- Brush the sauce all over the ribs and leave to marinate for at least 2 hours or better still overnight.
- Remove ribs from the fridge and brush off the excess marinade with a pastry brush. Cook ribs on the barbecue on a low-medium heat for approx 20 minutes each side.
- Place the remaining marinade into a saucepan with ½ cup of water. Bring to the boil then reduce the heat and simmer for 30 minutes.
- Brush extra marinade sauce over the ribs to glaze them while they are still cooking.
- Once cooked take ribs off, allow to cool a little then carve. Brush with extra glaze and serve hot with sauce on the side.