Sticky ribs look amazing when baked and you will be obsessed with them once they are out of the oven. Get yourself a rack of pork spareribs and these ribs come from the belly part of the pork. You can use baby back ribs as well of the shorter ribs. Go for whatever ribs that has the most meat. Cut through the ribs so you can get maximum sauce on all the rib pieces. You can, of course, do it like a whole rack. The sauce is super simple starting with some hoisin, tomato ketchup, and to spice the element, add some siracha sauce, you cann use chilli or a hot sauce that you really like.
Give the sauce a mix then save about a quarter of the sweet sauce and you will use that to finish off the ribs at the end. Season the ribs with a little bit of salt and then add them into the bowl containing the sauce and give them a good mix. You will then cook the ribs in two stages, first of all, you want the low and slow stage which is going to make the pork ribs nice and tender. Make a foil bag fr the ribs so they really steam and get nice and tender in there. So put the ribs in one sheet of foil and spread them out then take another sheet of foil and wrap them up.
Place in the low oven for two hours. Once baked, remove from the foil and transfer them to your baking tray then take of the reserved sauce from earlier and just give them a beautiful brushing of the sauce, really make sure they are all covered. Place it back in the hot oven for about 5 to 10 minutes, you need to watch them because if the hot sauce they can burn easily.
- ½ cup hoisin
- ½ cup ketchup
- ½ cup sriracha chilli sauce (or any spicy sauce you prefer)
- 1kg rack of pork spare ribs, cut into individual ribs
- Preheat the oven to 120°C.
- Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
- Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated.
- Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
- Remove the ribs from the oven. Turn the oven up to 200°C.
- Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot.
- Line the baking tray with another clean piece of foil.
- Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier.
- Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
- Remove the ribs from the oven and pile onto a serving plate.