BBQ Ribs Recipe - Great British Chefs

Main
easy
4
2 hours

PT2H

Hot, sticky ribs are always a real treat and this is a recipe that delivers. In this barbecue ribs recipe, Josh Eggleton marinates the pork ribs using soy sauce, ketchup and black treacle among other ingredients and then lets the ribs cook on the barbecue - a truly appetising prospect.

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Ingredients

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1 rack of pork spare ribs
2.5l water, or more, depending on the size of rack
1 banana shallot, diced
2 garlic cloves, peeled and diced
50g of ginger, peeled and diced
1 chilli, diced
100g of ketchup
100ml of soy sauce
50ml of Worcestershire sauce
50g of black treacle
150g of soft brown sugar

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Blender
Barbecue
Pastry brush

Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot and cover with water

1 rack of pork spare ribs
2.5l water

Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle

1 banana shallot
2 garlic cloves
50g of ginger
1 chilli
50ml of Worcestershire sauce
50g of black treacle
100g of ketchup
100ml of soy sauce

Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat

Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze

150g of soft brown sugar

Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze coats the back of a spoon

Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze

Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve

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Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.