Ingredients you’ll need for sticky ribs
- Honey: Regular runny honey is what you need. All honeys have different flavour profiles so make sure to use one you know you like.
- Chicken stock: Chicken stock or broth adds depth of flavour to the marinade and resulting glaze. I prefer to use a low-salt / low-sodium version but if yours is not, cut down on the added salt.
- Apple cider vinegar: Apple cider vinegar adds balance to the sweet sauce. You can swap it for another, like white wine vinegar, malt vinegar or balsamic vinegar. In a bind, you can always use the vinegar from your pickle jar too.
- Garlic: Use fresh garlic and plenty of it. These honey garlic ribs still taste amazing without loads of garlic, so if you don’t love it but don’t mind a little, then do that. If you want that real garlic flavour, you’ll need 4-6 cloves but add it to your liking. Garlic powder is handy in a pinch but fresh garlic has a much better flavour and you need that here, when it’s in the title.
- Pork ribs: Known simply here in Australia as pork ribs, the ribs you’re after are side or back ribs and they’re a slab of 12 or so bones with pork meat in between. You may know them as baby back ribs as well.
- Seasoning: The seasoning on these sticky ribs is kept simple – fine sea salt, cracked black pepper and dried sage.
If you want to add some heat, try adding a sprinkle of dried chilli flakes (red pepper flakes), cayenne or chili powder to the marinade.
