Barbecue Sauce Spare Ribs


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These barbecue spare ribs have some special touches with crushed fennel seeds and red chilies.

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Serving Size / Yield

6 servings


  • 4 lbs. pork spare ribs
  • 2 tbs. olive oil
  • 2 onions, peeled and chopped
  • 4 garlic cloves, crushed
  • 2 red chilies, finely chopped
  • 2 tsp. fennel seeds, crushed
  • 1/2 C. dark brown sugar
  • 1/2 C. dark soy sauce
  • 1/3 C. tomato ketchup
  • 1/8 tsp. salt
  • 1/8 tsp. ground pepper

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Preheat the oven to 180°C/350°F/Gas 4. Place the spare ribs on a baking sheet and roast for 25-30 minutes until cooked through. While the ribs are cooking heat the olive oil in a saucepan. Add in the onion and garlic and fry until fragrant. Add in the chili, fennel seeds and sugar and cook, stirring often, until the sugar has melted. Add in the soy sauce and tomato ketchup. Season with salt and freshly ground pepper. Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool. Once the ribs have cooked through, remove them from the oven and brush liberally with half the barbecue sauce, leaving half for later. Return the ribs to the oven and cook for a further 10 minutes to glaze the ribs. Serve with the remaining barbecue sauce on the side. To enjoy these ribs at a barbecue, follow the recipe as above to where the ribs have cooked through. Brush the ribs with barbecue sauce and cook over a preheated barbecue until glazed, then serve.

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