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Sticky BBQ Ribs with Honey and Five-spice Glaze

Sticky BBQ Ribs with Honey and Five-spice Glaze
At Bistro Sixteen82 on Steenberg Wine Estate, enjoy Brad Ball’s innovative tapas menu of world flavours.

But if you can’t make it to Bistro Sixteen82, bring Brad’s cooking to you with this Sticky BBQ Ribs recipe.

Sticky BBQ Ribs with Honey and Five-spice Glaze

At Bistro Sixteen82 on Steenberg Wine Estate, enjoy Brad Ball’s innovative tapas menu of world flavours. Try his Sticky BBQ Ribs recipe too. Recipes Sticky BBQ Ribs with Honey and Five-spice Glaze European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g lamb ribbetjies
  • spring onions, sliced chillies and fresh coriander for garnish
  • For the rib marinade
  • 50ml rice wine vinegar
  • 50ml soy sauce
  • 50ml hoisin sauce
  • red chillies, sliced (depends on
  • how hot you like it)
  • thumb-size fresh ginger, peeled and sliced
  • 50ml honey
  • 2 star anise
  • 15ml sesame oil
  • ½ small red onion, finely chopped
  • For the honey glaze
  • 150ml honey
  • 1 tbs Chinese five-spice

Instructions

  1. Mix all the ingredients for the marinade together and place in a large ziplock bag. Marinate the ribs overnight in the fridge for best results, but a few hours will do. Pour the ribs and their marinade into an oven tray and cover with foil.
  2. Roast in a preheated oven at 190°C for an hour. Uncover the ribs after an hour. Toss them in the pan juices. Season the ribs with a little five-spice and drizzle with the honey to glaze. Mix well and return to the oven and roast for another half an hour, uncovered.
  3. Keep an eye on them as you don't want them to burn and each oven varies slightly. Remove from the oven and place the ribs on a platter. Sprinkle with some sliced fresh spring onions, sliced chillies and fresh coriander.

Wine suggestion:Steenberg Merlot 2010

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