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Winter Sticky Ribs
- 2kg/4lb Chinese style pork ribs
- For the paste
- 1 onion, roughly chopped
- 3-4 garlic cloves
- 1 red pepper, seeds removed and roughly chopped
- 1 fresh red chilli
- 75ml/5 tbsp black treacle
- 30ml/2 tbls red wine vinegar
- 45ml/3 tbsp mixed dried herbs
- salt and ground pepper
These ribs are best started off in the oven.
Preheat the oven to 190C/375F/gas mark 5
Arrange the ribs in a large roasting tin and cook for about 45 minutes, or until just tender. Transfer the ribs to a non-metallic dish pouring off any excess fat.
Put the paste ingredients into a blender and whiz until almost smooth. Pour the mixture onto the ribs and brush over to make sure they are evenly coated. Cover the dish and leave to cool, turning and brushing with the paste occasionally, until you are ready to cook them over the barbecue. (Once cooled, they should be chilled if you need to leave them more than an hour before cooking.)
Once you are ready to cook, lift the ribs out of the marinade and cook over the barbecue for about 15 minutes, turning occasionally and basting with the remaining marinade, until brown and crisp.