Sticky Pork Ribs

pork ribs

🥗Healthier: chicken wings

💰Cheaper: pork shoulder

Chicken wings are leaner and pork shoulder is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories, while maple syrup is often more accessible.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg can mimic the flavor profile at a lower cost.

Prepare two pieces of foil and one piece of baking paper for one rack of ribs.

Place the trimmed baby back ribs bone side down on the foil.

Brush Dijon mustard generously over the ribs.

Sprinkle dried oregano and smoked paprika over the ribs.

Add sugar, freshly cracked pepper, and a pinch of salt on top of the ribs.

Wrap the ribs tightly in the foil and baking paper, tucking the sides under.

Place the wrapped ribs on a tray and put them in the oven at 160°C for about 2 hours or until tender.

After cooking, open the foil parcel and check if the ribs are tender by inserting a spoon through them.

Brush a good quality smoky barbecue sauce over the ribs.

Return the ribs to the oven at 220°C for 15 to 20 minutes until caramelized.

Remove the ribs from the oven and plate them, keeping any extra juices to drizzle on top.

Cut the ribs into small wedges, noting their tenderness.

Garnish with chopped spring onions for color, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens