sticky ribs

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Beer-braised short ribs

beef

sunflower oil

onions,

milliliters

chicken stock

black treacle

thyme

burnt oak wood chips, tied

ketchup

American mustard

brown sauce

cayenne pepper

tbsp smoked paprika

cumin seeds

garlic powder

tbsp black pepper

First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.

The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour &ndash; about 20 mins. Don&rsquo;t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.

Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.

To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

These super tender Korean Gochujang Sticky Boneless Beef Short Ribs are some of THE BEST short ribs you'll ever eat! This finger-licking sauce is kind of spicy, kind of sweet and a whole lot of sticky in all the best way!

Korean Gochujang Sticky Boneless Beef Short Ribs

boneless beef short ribs

Tbl sesame oil

tsp rice vinegar

tsp kosher salt

tsp black pepper

tsp red chili flakes

chili

honey

garlic (about 2-3 large cloves)

ginger,

green onions

White sesame seeds

Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.

In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your short ribs in the bowl and gently toss/stir to coat all of the meat. Allow to rest for 10 minutes. If you’re in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker.

Close the lid on your IP, set the cooking time to 35 minutes/High pressure. When the time is up, allow the pressure to release naturally (15 minutes).

With tongs, carefully (they will be fall-apart soft!) remove the ribs to the rimmed baking sheet and set the IP to sauté or brown function as you’ll need to thicken up the sauce. Depending on how watery your ribs were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container to use for basting.

Once the sauce is thickened, turn the oven on to broil. Slather the one side of the ribs with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.

Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.

Not sure where I got it wrong but my IP indicated burn as the marinade was too thick. So I added a little more water to it. But in the end I couldn't get it to thicken. So I cheated and used corn flour to thicken the sauce for basting instead. Good recipe for inspiration though but I'm not sure if I would try this recipe again.

Want perfect, sticky fall off the bone ribs in an hour?These country ribs will be everyones favorite, click here now for the recipe!

Pressure Cooker Country Ribs

pork

barbecue sauce

garlic salt

paprika

water

Sprinkle both sides of ribs generously with garlic salt and smoked paprika.

In avocado oil (or oil of your choice) sear ribs on both sides until you have a light brown crust.

Layer ribs in instapot or pressure cooker, lightly coat ribs with BBQ sauce. Pour in water.

Set digital pressure cooker on high for 20 min. allow to natural release.

After done, place on cookie sheet lined with foil. Brush BBQ sauce over both sides of ribs. Place in oven at 450 for 15 minutes. If needed to make ribs a little crispier broil for another 5. (this will depend on how your oven cooks)

A delicate blend of sugar and spice carmelises to create a sticky, finger-licking meal.

Spicy pork spare ribs

milliliters (1/2 cup) honey

tomato sauce

milliliters (1/4 cup) soy sauce

hoisin sauce

garlic cloves, crushed

tsp finely grated fresh ginger

olive oil

1-1 1/2 tsp chilli powder

(about 1.2kg) pork spare rib rashes

Vegetable oil,

jasmine

Mixed salad leaves,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

A superquick family favourite - fab for barbeques

Chinese pork ribs

pork ribs

soy sauce

tbsp clear honey

tbsp vinegar (you can use cider, malt or wine)

tsp Chinese five-spice powder

Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.

Drain the ribs very well, then brush with the glaze – if barbecuing, chill, cover and keep in the fridge for later.

Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Stickiest ever BBQ ribs with chive dip

baby back pork ribs

cola

tsp toasted sesame seed (optional)

tbsp tomato ketchup

brown sugar

Worcestershire sauce

tbsp sweet chilli sauce

soured cream

tbsp salad cream

chive, snipped

spring onions, sliced

Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.

Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.

Mix the dip ingredients together and chill until ready to serve.

Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

sesame oil

rice vinegar

salt

black pepper

red chili flakes

These were DELICIOUS! My whole family (including kids 4, 8 and 10) all ate them and some had multiple servings! Boys made them into tacos and the rest of us served over rice with shredded cabbage, carrots, snow peas and spicy kimchi cucumbers and a sprinkling of cilantro. Thank you for a great recipe! So glad I found your site!

Top 7 sticky ribs recipes from across the web

The most viewed sticky ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beer-braised short ribs

Korean Gochujang Sticky Boneless Be...

Pressure Cooker Country Ribs

Spicy pork spare ribs

Chinese pork ribs

Stickiest ever BBQ ribs with chive ...

Korean Gochujang Sticky Boneless Be...

Top 7 sticky ribs recipes from across the web

The most viewed sticky ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer-braised short ribs

Korean Gochujang Sticky Boneless Be...

Pressure Cooker Country Ribs

Spicy pork spare ribs

Chinese pork ribs

Stickiest ever BBQ ribs with chive ...

Korean Gochujang Sticky Boneless Be...

The most viewed sticky ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine