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Sticky ribs in rhubarb, ginger and chilli

Name: Sticky ribs in rhubarb, ginger and chilli
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: About 2kg organic pork ribs, cutinto 2-3 rib sections; 225g rhubarb (about 2 large stalks); 1 large thumb-size piece fresh ginger, finely grated; 4 garlic cloves, thinly sliced; 2 fresh red chillies, halved, deseeded and thinly sliced; 1 tbsp coriander seeds, toasted briefly in a dry pan, then crushed; 3 tbsp soft brown sugar; 4 tbsp soy sauce; 125ml apple juice; 1 tbsp sesame seeds

Published: 30 Apr 20
Updated: 18 Mar 24

The best sticky ribs hang on a balance of sweet and sour. Get it right and you’re in for a treat, but get it wrong and the dish can be lacklustre. This recipe by Gill Meller replaces the acidity of vinegar with the tang of rhubarb, which not only gives the dish a sharp edge but also a wonderful fruity depth.

If you love the flavour of sweet and sour, then check out these sticky ribs with a marmalade glaze.

Medium
April 2020

Test kitchen approved

Serves 6
Hands on time 30 min, Oven time 2½ hours to 3 hours 10 min

If you love the flavour of sweet and sour, then check out these sticky ribs with a marmalade glaze.

Dairy-free recipes

Nutrition: per serving

Calories: 340kcals
Fat: 18g (6.2g saturated)
Protein: 31.8g
Carbohydrates: 12g (11.2g sugars)
Fibre: 1.2g
Salt: 1.6g

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Ingredients

About 2kg organic pork ribs, cutinto 2-3 rib sections
225g rhubarb (about 2 large stalks)
1 large thumb-size piece fresh ginger, finely grated
4 garlic cloves, thinly sliced
2 fresh red chillies, halved, deseeded and thinly sliced
1 tbsp coriander seeds, toasted briefly in a dry pan, then crushed
3 tbsp soft brown sugar
4 tbsp soy sauce
125ml apple juice
1 tbsp sesame seeds

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Method

Heat the oven to 140°C/120°C fan/ gas 1. Put the ribs in a large roasting dish, in a single layer if possible. Add a small glass of water (about 175ml) to the dish and season the ribs with salt and pepper. Cover the ribs with some baking paper, then cover the whole dish with foil, making sure you seal the edges tightly so the steam doesn’t escape. Put the tray in the oven and cook for 2-2½ hours.
Meanwhile make the sauce. Slice the rhubarb into 0.5cm pieces and put them in a bowl with the ginger, garlic, chillies, crushed coriander seeds, sugar, soy sauce, apple juice and sesame seeds. Mix well.
Remove the ribs from the oven, then take the foil and baking paper off the dish – the rib meat should be lovely and tender by now. Increase the oven temperature to 190°C/170°C fan/gas 5.

Spoon the sauce over the ribs, making sure you coat them, then put the dish back in the oven, uncovered, and bake for 30-40 minutes. The sauce will begin to thicken as the rhubarb breaks up and the apple juice reduces. Check the ribs every 10-15 minutes, spooning over the sauce as it thickens. When it’s rich and sticky, remove the ribs from the oven and leave to rest for 10–15 minutes before serving.