Tasty Sticky ribs

How to prepare  Delicious  tender sticky ribs in a
Wonderfully tasty barbeque sauce

Have you ever tried to make ribs and they never seem to be tender or the sauce isn’t thick enough and become sticky.

This recipe makes delicious sticky ribs that fall off the bone
The preparation is easy and is very quick but it does take quite some time for the ribs to get tender and fall off the bone and for the sauce to become the right consistency but I’m sure you will agree that it will be well worth it in the end.

This recipe is great for special dinner parties and will really impress your guests



Ingredients

2lb of pork, beef or lamb ribs
Cut into individual ribs (if preferred or you can leave them whole if you’ve got a big enough cooking pan)
Tomatoe sauce approximately 1 cup full
Sweet chili sauce 2 large tablespoons full
Soy sauce a good dash of
Golden syrup 2 large tablespoons of
2 stock cubes
3 cloves of garlic grated
Aprox 1” of  fresh ginger grated
Half teaspoon of coriander
(More chilli powder is optional )

Method
Place ribs in a large Saucepan
fill with water until all the ribs are covered
(this may seem like a lot of water but it will reduce while the ribs are cooking)
Add the stock cubes

Mix all the rest of the ingredients together in a jug
And pour into the pan of ribs
Bring to the boil and then turn the heat down and simmer for
An hour with the lid on
After 1 hour take the lid off
And continue to simmer until the ribs are really tender and the sauce has changed to a really thick consistency
This should take about another hour and a half depending how tough the meat is
The ribs are best to be eaten straight away when the sauce is nice and thick if it is eaten the next day they will still taste as good but the sauce doesn’t remain as sticky.

The only way to prepare them beforehand if you haven’t got much time is to part cook the ribs and make up the sauce put that in the fridge over night
You will also be able to skim off any fat off the ribs when they are cold

Then add the mixture to the pan of ribs and continue with the cooking until all  the sauce is sticky and the ribs are really tender.
 It is obviously better to cook them fresh on the day because the sauce seems to go thinner and not stick as much if you don’t eat them straight away.