Sticky Ribs with Ginger, Garlic, Honey and Soy Glaze

Sometimes you want something quick and easy to eat. Sometimes you want ribs. If you want a quick snack then this post is not for you (but keep reading because it's a really tasty recipe!).

This is all about "slow and low" to make sure you get the tastiest and most tender ribs ever! Pork ribs have some tough qualities (connective tissue) and the best way to make sure you aren't chewing on those pesky bits is to cook the ribs at a low temperature for a long time. Believe me, it's worth it!
I marinaded my ribs overnight to make sure the flavours were really absorbed but you can marinate for a couple of hours. If you're planning a BBQ these are perfect because you can marinate overnight, cook slowly in the oven while you're getting everything else together and then whip them out, pop them on the grill and there will be sauce smeared smiles within minutes!

Mix the olive oil, ginger, garlic and five spice in a bag large enough to toss the ribs in. Although you can use plain garlic,

I saw this chopped smoked garlic in the supermarket and had to try it!

Add the ribs, toss until they are well covered and then let them sit for a while...I let my ribs hang out with the marinade overnight but if you are stuck for time, a couple of hours.

Preheat your oven to 150C (fan oven).

Line a baking tray with foil (you'll thank me for this tip later!) and tear off another sheet of foil that is about twice the length of the baking tray.

Place the ribs in the middle of the second sheet of foil, fold over the top and crimp on the sides to make an envelope to keep the ribs moist while they bake.

Bake the ribs for 2 hours, basting with the juices every half hour. Be careful opening up the foil pocket as steam will come out when you open it up - steam burns suck!

Mix together the sticky glaze ingredients and then pour over the ribs making sure they are well covered.

Put the ribs back in the oven, turn the heat up to 170C and then finish cooking until the glaze is sticky. This is why the double foil is best - no one wants to have to scrub caramelised honey off!

If you're ready for summer and have your BBQ out, do the final step on the grill.