Hot honey ribs

Hot honey ribs

The Frugal Cook
Mike Cooper

Every meat eater loves ribs. These ones are especially finger-lickin' good.


Quantity Ingredient
1.5kg pork spare ribs
2 tablespoons sunflower oil or vegetable oil
200g clear honey
100ml ketchup or creamed tomatoes
50ml light or dark soy sauce
2 tablespoons dijon mustard
2 tablespoons sweet chilli sauce
1 teaspoon worcestershire sauce
1-2 teaspoons grated fresh ginger
2 garlic cloves, peeled and crushed
ground black pepper


  1. Heat the oven to 200°C. Pour the oil in a large roasting tin (or two smaller ones) lay out the ribs in a single layer, turn them in the oil then roast them for 30 minutes. Meanwhile combine the honey, ketchup, soy sauce, mustard, sweet chilli sauce, Worcestershire sauce, ginger and garlic in a saucepan and warm through until the honey has melted. Check the seasoning adding salt and pepper to taste if needed.
  2. After their initial cooking, take the ribs out of the oven, drain off any excess fat and pour over the marinade ensuring all the ribs are coated. Reduce the oven heat to 160°C and cook the ribs for a further 1—1/4 hours, basting them regularly until the sauce has all but disappeared and the ribs are lovely and sticky (pour in a little boiling water if the marinade starts to catch on the bottom of the tin). Serve with sweet potato wedges (which you can cook at the same time as the ribs) and a slaw.


  • So long as you include something sweet, something hot and something tomato-based you can produce endless variations on this marinade depending what you have in your storecupboard.

Thrifty tip

  • Sweet chilli sauce is much cheaper in Chinese or Asian supermarkets.
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