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Baked Southern-style sticky ribs (American) July 23, 2011

Posted by kerribatch in Recipes.
Tags: , , ,

This recipe from the American dinner comes from “Slow Cooking” by Joanne Glynn, Murdoch Books 2003.

Cooking time 3 ½ hours
Serves 6

Ingredients (Ribs)

  • 2 large onions, thickly sliced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 12 rashers bacon
  • 2 kg meaty pork spare ribs, cut into serving size portions

Ingredients (Glaze)

  • 2 ½ tbsp Worcestershire sauce
  • 2 tbsp American mustard
  • Juice of 1 small orange
  • 2 tbsp cider vinegar
  • 2 tbsp bourbon
  • 1 ½ tbsp molasses
  • ¾ muscavado sugar (but I used dark brown)
  • 3 tbsp tomato paste
  • 4 garlic cloves, crushed
  • ½ tsp Tabasco
  • Freshly ground black pepper
  • 1 tsp salt
  • Small pinch ground cloves


  1. Preheat oven to 150 degrees Celsius.
  2. Put the onions, bay leaves and peppercorns in the base of a large roasting pan.
  3. Lay the ribs on top, then cover evenly with a single layer of 6 bacon rashers.
  4. Pour over 3 cups of water.
  5. Cover the tin tightly with foil so the steam cannot escape.
  6. Cook for 2 hours and 45 minutes.
  7. Remove from the oven. Increase the temperature to 180 degrees Celsius.
  8. Combine the remaining glaze ingredients in a small saucepan, whisk until smooth, then bring to the boil, stirring occasionally. Remove from heat.
  9. Peel off the bacon and discard. Divide the remaining 6 bacon rashers over the base of two foil-lined roasting tins or oven trays.
  10. Discard the onions and pan juices (or strain the mixture, skim off fat & serve as a dipping broth).
  11. Liberally brush the ribs all over with the glaze, then place in a single layer over the top of the bacon and cook, uncovered, for a further 45 minutes, brushing regularly with the glaze until the meat is very tender and the glaze sticky.
  12. Give the ribs one last brush with the glaze & serve with the bacon, accompanied by baked potatoes and sour cream.


1. American « Melbourne Recipe Club - July 23, 2011

[…] Kerri served up a traditional southern-style sticky pork ribs. […]

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