Finger-licking sticky ribs

Fed up with chicken or beef and feel like a change? Arlene from Carrickfergus Cookery School, Carrick YMCA suggests you try these finger licking sticky pork ribs - they are really tender and very tasty. Arlene likes to serve them with some baby potatoes tossed in a little olive oil and some chopped herbs, cooked in a roasting tray for approximately 30 minutes until tender.

Sticky pork ribs

20 baby back pork ribs

For the marinade

1 clove garlic, peeled

3cm piece root ginger, peeled and roughly chopped

1 red chilli, deseeded and roughly chopped

1 tbsp balsamic vinegar

1 tsp salt

1 tbsp brown sugar

1 tsp ground cumin

1tsp black pepper

1tsp paprika


1.Place the ribs in a large bowl.

2.Place all the marinade ingredients in a food processor and blend until smooth.

3.Add the marinade to the ribs and stir until well coated. Cover and place in the fridge for at least 2 hours to allow the flavours to develop.

4.Preheat the oven to 150C. Place the marinated ribs in a large roasting tray, covered with foil. Cook for 1 hour until tender.

5.Remove the foil and increase the temperature to 180C. Ensure the ribs are spread out and cook for another 45 minutes, turning a couple of times, until sticky and golden and the meat falls off the bone.

Cooks’ tip: After cooking for 1 hour in the oven, the ribs can also be finished off by cooking on the barbecue until golden and crispy.