Nothing beats sticky ribs on a hot summer’s day and this recipe will be a sure-fire hit with BBQ guests.
Nutrition per serving
Pre-heat the BBQ.
To make the glaze, stir tomato sauce, Worcestershire sauce, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin together in a saucepan. Cook on a low heat for 3 minutes then increase heat and simmer until thick.
Combine the water and 2 tablespoons of the glaze in a bowl. Lay the ribs on a baking tray, coat with the glaze and cover with foil. Bake in the over for 2 hours at 180C.
Remove the ribs from the oven and coat with the remaining glaze.
Transfer the ribs to the BBQ and grill for 4-5 minutes each side or until caramelised.
Remove from the BBQ, set aside and cover with foil for 2-3 minutes to rest before serving.