Sticky Ribs

Hello! We’re back from our amazing once in a life time holiday to Orlando, Florida, where we did Disney, Universal (Harry Potter!!), met the Beast and Pocahontas and watched a rocket launch into space. It was magical. Getting back to reality has been difficult but I’ve been meaning to share this recipe for ribs (and craving them) for a while now. The recipe is one by Jennifer Perillo of ‘In Jennie’s Kitchen‘, from her book ‘Homemade with Love‘ and it is totally a keeper. I made it for the first ‘dinner party’ that we hosted in our new home and the only problem was that I wish I’d bought more ribs, I could have eaten them all night, so delicious and tender. The meat just fell off the bone and they tasted divine. Don’t be put off by the ingredients list, they really are quite simple but need to be prepared in advance.



Dry-rubbed ribs:

  • 80 g of dark brown sugar
  • 2 tsp of sweet paprika
  • 1 tsp of garlic powder (I used a fresh clove)
  • 0.5 tsp of freshly ground black pepper
  • 1 tbsp of salt
  • 1 tsp of instant espresso powder
  • 0.25 tsp of allspice
  • 1 tsp of chipotle powder
  • 1.25-1.5 kg of pork baby back ribs

Braising liquid:

  • 250 ml of sparkling white wine
  • 2 tbsp of apple cider vinegar
  • 2 tbsp of Worcestershire sauce
  • 1 tbsp of honey


  1. Begin by making the dry rub; mix the sugar, paprika, garlic powder, pepper, salt, espresso powder, allspice and chipotle together in a small bowl.
  2. Rub the  mixture evenly over all the ribs, on all sides.
  3. Place the ribs in a single layer in roasting pans and cover tightly with foil.
  4. Place them in the fridge for at least an hour, preferably overnight.
  5. Preheat the oven to 120°C.
  6. Whilst the oven is heating, place all the braising liquid ingredients into a saucepans and bring to the boil, then set aside.
  7. Lift the foil from the tray(s) of ribs and pour the liquid over the ribs. Replace the foil back over the ribs.
  8. Cook in the oven for 2.5 hours, rotating half way through.
  9. Once cooked, remove the ribs from the oven, lift the foil and pour the braising liquid from the trays into a saucepan and bring them to boil over a high heat.
  10. Also the sauce to simmer until it reduces into a syrup like sauce (about 30 minutes)
  11. Brush the glaze over the ribs and place them under a preheated grill for a couple of minutes or until the glaze caramelises.
  12. Slice (if your ribs come as a rack) and serve, keeping the remaining glaze to use as a sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s