Sweet Piggy sticky BBQ Ribs recipe

These sticky pork ribs combine a slow, gentle cook with the sweet, smoky and savoury flavour of Sweet Piggy BBQ Rub. The method works reliably in the oven, with an optional barbecue finish for extra smoke and caramelisation.

Sweet Piggy contains Demerara sugar, paprika and savoury spices, so it builds a deep crust as the ribs cook. Keep the final heat controlled to caramelise the glaze without burning the sugar.

Sweet Piggy Sticky BBQ Ribs

Serves: 4
Preparation time: 15 minutes, plus optional resting time
Cooking time: Approximately 2½ hours

Ingredients

• 1.5kg pork ribs
• 3 tablespoons Sweet Piggy BBQ Rub
• 1 tablespoon yellow or Dijon mustard, optional, as a binder
• 150ml apple juice
• 100ml of your favourite BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey, optional, for extra gloss

Prepare the ribs

1. Remove the thin membrane from the bone side of the ribs if it is still attached. Pat the ribs dry with kitchen paper.
2. Spread over a very thin layer of mustard, if using, then coat both sides evenly with Sweet Piggy.
3. For the best flavour, cover and refrigerate for 2–12 hours. If time is short, cook them straight away.

Oven method

1. Heat the oven to 150°C fan, 170°C conventional or gas mark 3.
2. Place the ribs meat-side up in a roasting tray. Pour the apple juice into the bottom of the tray and cover tightly with foil.
3. Cook for approximately 2 hours, until the meat is tender and has begun to pull back from the ends of the bones.
4. Mix the BBQ sauce with the cider vinegar and honey, if using. Carefully uncover the ribs and brush them generously with the glaze.
5. Increase the oven to 200°C fan or 220°C conventional. Cook uncovered for 15–20 minutes, brushing with another layer of glaze halfway through, until sticky and caramelised.
6. Rest for 10 minutes before slicing between the bones.

Optional barbecue finish

After the covered oven cook, transfer the ribs to a medium indirect barbecue. Brush with the glaze and cook for 10–15 minutes with the lid closed, turning and glazing once or twice. Move them away from fierce flames—the sugar in Sweet Piggy and the glaze can catch quickly.

Serving ideas

Serve with slaw, corn, pickles, potato wedges or baked beans. For extra heat, stir a little Hot Tropics or Over the Top into the finishing glaze.

Make it your own

Use any BBQ sauce you enjoy for the glaze. A sweeter sauce produces a glossy classic finish, while a sharper tomato sauce keeps the ribs more savoury. Add hot sauce gradually so the glaze complements the Sweet Piggy crust rather than hiding it.

Storage: Refrigerate cooked ribs in a sealed container for up to three days. Reheat thoroughly before serving.