BBQ sticky ribs... the best ever!

I love BBQ sticky ribs! I can't think of a more comforting food :) Doesn't matter time of the year or time of the day actually too - I just love them! On their own, plain and simple. Sometimes with a bit of salad on the side, but usually nothing at all. Well, maybe a bit of bread to soak up all the leftover sauce ;)
The below recipe, or more of a way of doing it, was completely my invention. I'm giving you a list of all the ingredients that I always use, it was hard to give exact quantities, as I always do it "as I go" and I taste on the way, but I tired my best to give you some kind of guidance.
This is the ultimate, my secret recipe for the best BBQ sticky spare ribs ever! Well, maybe not that secret anymore after this post ;) Please do, do, do make them! You won't regret it!

How to make it...
The below list of ingredients is more of a guidance rather than exact recipe. I change proportions myself very often - depending on what I have in my cupboards and who will be eating (if it's for kids as well I'll make it mild, if for adults only I won't hold back on sriracha ;) ). The ingredients on the list always find way into my marinade, but not always in the same proportions, the below would be how I would usually do it. Sugar, tomato paste and ketchup are always the main ingredients and it's always a minimum 1 cup of dark brown sugar as that's what makes the ribs sticky and nice!
Another thing - I always make them in the oven (not a lot of BBQ weather here in Ireland...), but I know someone who actually made it on the BBQ and it turned out equally delicious! :)

- 1 kg of ribs, with as much meat on them as you can get (I always cut/separate ribs before marinating, so I have single ribs already, never baked them "whole", as one piece)
- 1 cup dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 1 tablespoon brown sauce or Guinness brown sauce
- 1 tablespoon fish sauce or soy sauce (depending on what you have at home)
- 1 teaspoon sriracha
- 1 teaspoon paprika powder
- 1/2 teaspoon ground cinnamon
- salt (be careful with that as lots of above ingredients contain salt already!)
- pepper, coarse ground preferably

Mix all the ingredients for the marinade, taste it to be able to adjust to your personal preferences. Cover the ribs with the marinade, making sure that each and every rib has some on it. Place covered ribs in the fridge for at least 2 hours, over night if you can. If you don't make your ribs on a BBQ in your garden, preheat your oven to 200 C. Take a wide baking tray and arrange the ribs in a single layer, cover with silver foil (to prevent the ribs from burning before they'll have a chance to cook all way through). Bake covered for 1,5 hour. Take the foil off, if there's no fluid/sauce at the bottom of your tray (of which you should really have quite a lot) add some water (this is to prevent the ribs from drying out completely and so that you have some sauce at the end) and bake for another 30 minutes. After those 2 hours the ribs should be very soft and meat coming of the bone easily.


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