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.
Omg! So delicious, couldn’t get ribs so did it with pork belly instead! Absoloutely amazing!
So fantastic to hear Sarah! And great job swapping out with what was available to you 🙂
What are good items to serve up with these ribs ?
Hi Dave! These ribs would work really well with things like potato in any form (mashed, roasted, fried), some steamed greens (such as collard greens, spinach), coleslaw or also pickles!
… amazing flavour with a hint of the Orient
Thrilled you like it! I really need to make these again soon myself… 😋
If I prepare them a few hours prior to dinner, should I keep it on low or…?
Hi Nick! I would cook them according to the recipe and allow them to cool. When you’re ready to serve, just pop them in the oven again for 20 mins or so until they’re nicely heated through, and serve!
I made these yesterday and they were sooooo good, I will be making them again soon!
I’m so pleased you enjoyed them Victor! This reminds me, I need to make these again..!
I’m doing these again.
My husband loves when i make ribs but these is this recipe is one of his fav I make.
I’m so pleased to hear this, thank you and bon appetit!
Remember to convert from 180C to Farenheit
I tried this recently and could not get the sauce to reduce. I’ve looked the recipe up on other sites that capers for half the amount of liquid notes here. Will try that.
Sorry. Typo. Other recipes call for half the amount of liquid.
F***ing amazing… Think this is my new favorite rib recipe…
The recipe is amaziong, tried it a couple of times already.
SO DELICIOUS! My house smelled amazing. I had to take the ribs out of the pan once it came out of the oven to finish reducing the sauce so they wouldn’t overcook, but it worked out fine. Just stuck them back in the pan once it was thickened and coated them in the delicious sauce.