Slow cooked ribs, such a great winter meal, make sure you have a napkin handy and preferably your not wearing your best white top. These ribs are best eaten with your hands as far as I’m concerned and they definitely live up to their name ‘sticky’.
My recipe calls for a long cook in a low oven, as they blacken rather quickly and I like to cover them and just let the oven do its thing for a couple of hours. You can certainly cook at a higher temperature and quicker or indeed on the BBQ do watch them very carefully if you are putting on the BBQ.
You could use this marinade with beef or pork.
I tend to start marinating the ribs on the weekend and then just pull them out of the fridge and into the oven as soon as I walk through the door from work during the week. Serve with a simple salad.
Preparation time: 5 Mins
Cooking time: 90 mins (30 mins if cooking at around 180 degrees)
1/2 Cup tomato sauce (ketchup)
1/4 Cup honey
2 Tblsp soy sauce
1 Tblsp sugar (brown if you have on hand)
2 Tblsp Vinegar ( I use red wine vinegar but whatever you have in your pantry)
1 Tsp mustard powder
750 gram Beef Spare Ribs
Combine all of the marinade ingredients, ensuring the sugar and honey blend well with the other ingredients. In colder weather I sit the mixing bowl in a sink of warm water to help blending.
Cover the ribs completely with the marinade and leave in the fridge for a minimum of 2 hours, I like to leave at least overnight if not longer.
Preheat the oven to 200 degrees celsius
Place the ribs in a baking dish adding half of the marinade, reserve the rest of the marinade to baste throughout the cooking.
Put the ribs in the over at 200 for 15 minutes.
Lower the oven to 140 degrees, cover the baking dish with foil and continue to cook for a further 75 minutes. Approximately 15 minutes before cooking time I remove the foil and baste with the last of the marinade. Leave the foil off for the final cooking time.