Last Updated on September 7, 2017 by Leyla Kazim
Why we love to eat sticky ribs
Sticky ribs is a meal that pokes its tongue out to etiquette and utensils – they are not welcome here.
There’s something liberating about pulling meat off bone with your teeth. Throw into the scene a spread-eagled woolly mammoth rug and a couple of tusks, and I could well be making dinner for a pair of grunting Neanderthals.
You’ll find the sauce from sticky ribs systematically migrate across your face. Further reaching with every bone you gnaw and suck dry, as you throw back to the days of our ancestral cavemen and get your muzzle in amongst all that juicy meat.
A recipe for Gordon Ramsay ribs with a spiced marinade
Sticky, chewy, sweet and sour, this sticky ribs recipe is impossible to resist. It ticks all the boxes for any animalistic tendencies you fancy exercising, with a little bit of added finesse when it comes to flavour. The glaze is full of vibrant citrusy notes and the sweetness from the honey counteracts the spices very well.
The secret is to get the ribs really well caramelised before adding any of the other ingredients. As they braise in the oven, all that colour turns into the most amazing flavour with a hint of the Orient. This recipe is one from Gordon Ramsay’s book Ultimate Cookery Course.
Gordon Ramsay’s Sticky Ribs Recipe
- 1 kg pork ribs, separated
- Olive oil
- Sea salt and black pepper
- 3-4 fat garlic cloves, peeled and sliced
- 5 cm piece of fresh ginger, peeled and sliced
- 1-2 tsp dried chilli flakes (to taste)
- 1 tsp Sichuan peppercorns
- 2 whole star anise
- 4 tbsp runny honey
- 150ml soy sauce
- 2-3 tbsp rice vinegar
- 300ml Shaoxing rice wine or medium dry sherry
- 5 spring onions, sliced
- 400ml chicken stock
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Preheat the oven to 180C.
Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
Tip If you don’t have a roasting tray that can be used on a hob, you can colour the ribs in a large frying pan instead.
Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding more vinegar if necessary. Add the spring onions and stock and bring to the boil.
Tip If the above was done in a frying pan, now transfer all of the contents into a roasting dish that’s been heated up in the oven.
Place the roasting dish back in the hot oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Remove the pan from the oven and place back on the hob (or tip the contents back into the large frying pan). Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated. Serve – with napkins.
If you can’t quite manage that amount of protein in one hit, leave any remaining ribs sitting in their sticky marinade for a day or two which will help develop their flavour. When you come to finish them off, give them about 20 minutes in a hot oven to ensure they’re well heated through.
Both recipes are amazing!
So glad you enjoyed it Joseph!
I have an old oven that I can’t pick specific temps with the lowest mine goes is 200 can I still do the same at 200 degrees
Never mind I didn’t realize I just needed to convert it
so after testing this recipie a bit. use a food processor to turn the garlic and ginger into a dice or a paste as either work. This will allow the two to generously coat the ribs. bay leafs are also very good while you are making the sauce but remove them before putting in the ribs.
are you positive that you should really use 150 ml of soy sauce? that can’t be right, it’s way too much…
Yes that’s what the recipe states in his book. The liquid should reduce down a fair bit into a sticky sauce. There’s also a slightly different recipe on his website for sticky ribs where he uses 110ml soy plus 600ml ketchup – loads of liquid.
Yes that’s what the recipe states in his book. The liquid should reduce down a fair bit into a sticky sauce. There’s also a slightly different recipe on his website for sticky ribs where he uses 110ml soy plus 600ml ketchup – loads more liquid!
The best ribs I’ve ever had, hands down !
That is some claim, thank you Mary! Glad you enjoyed them 🙂
Hi I think you may have gotten the soy amount way wrong (150ml)! Also think he uses quite a bit more star anise.
Yes, 100%, they were amazing