Cherry beer adds tang, fruitiness and maltiness to this sauce – great on pulled pork, bacon sarnies or these slow-cooked, fall-apart ribs.
Check out our melt-in-the-mouth baby back ribs with a crunchy, vibrant Asian slaw for your next BBQ.
Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour.
These sticky Chinese pork ribs are really easy to make and a great dish to treat your family and friends at the weekend. Serve with some rice and tuck in!
If peanut butter caramel sounds like something you’re more likely to drizzle over ice cream, think again. This elevates BBQ pork ribs to a whole new level – they’re best simply served with a citrussy slaw and rice.
Lamb ribs are a much underused cut. They’re quite fatty but it’s the fat that keeps the meat meltingly tender. These are slow-roasted to render some of it, then brushed with a simple glaze and crisped-up to finish.
These slow-braised ribs get taken up a notch with a dry brine. Slightly curing them means they’re meltingly tender and perfectly seasoned. Ideal for freezing so get ahead for a stress-free barbecue. Serve with charred corn-on-the-cob and creamy slaw.
The caramel and spice flavours of the fizzy Dr Pepper drink add an extra dimension to sticky ribs. A great twist to a BBQ to add a bit of fun.
Slow cooking before grilling is the secret to tender ribs. Racks of baby backs are meatier than the single spare ribs so use them if you can.
Inexpensive ribs rubbed in a homemade jerk marinade of ginger, lime, cinnamon and allspice, grilled on the BBQ then sliced to serve a crowd.
These spicy, sticky ribs with fresh sweetcorn salsa make for a great family treat at the weekend. Plus, ribs are great-value so you don't have to break the bank to indulge.
The trick to tender ribs is to slow cook them in the oven before throwing them on the barbie. It's worth it! This Mexican-inspired barbecue sauce with tamarind is delicious with the flaky, tender pork.