How to Cook Appetizing Hot and Sticky Chilli Ribs

Hot and Sticky Chilli Ribs. Pour half of the sauce into the bottom of your slow cooker. Add the rest of the sauce on top of the ribs. Place a frying pan over a medium heat until it is hot, then add the olive oil, onion and garlic.

Pour half of the sauce into the bottom of your slow cooker. Add the rest of the sauce on top of the ribs. Cover the ribs with a piece of baking paper and place the lid on. You can have Hot and Sticky Chilli Ribs using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hot and Sticky Chilli Ribs

1. Prepare 1 of Rack of Pork Ribs.
2. It's 100 ml of Tomato Ketchup.
3. It's 100 ml of Your Favourite BBQ Sauce.
4. You need 100 ml of Sweet Chilli Sauce.
5. Prepare 1 of splash of Worcestershire Sauce.
6. It's 1 of splash of Tabasco Sauce.
7. You need 1 pinch of salt and pepper.
8. You need 1 pinch of Oregano.
9. It's 1 tbsp of Brown Sugar.
10. Prepare 1 of splash of Red Wine Vinegar.

It is ready once the meat easily falls off the bone and is soft and tender. Put ribs in a large shallow dish and coat with marinade. If using a whole rack of ribs, smother one side entirely with East Coast Chilli Company Chipotle Ketchup and place sauce side up on the BBQ or on tin foil in a pre-heated oven. (If using individual ribs it's far less fiddly to coat them entirely.) Turn occasionally and serve when cooked through. Heat the oil over a high heat in a large flameproof roasting tin.

Hot and Sticky Chilli Ribs step by step

1. Mix all the ingredients except the ribs, into a fully blended sauce..
2. Pour half of the sauce into the bottom of your slow cooker..
3. Add the rack of ribs..
4. Add the rest of the sauce on top of the ribs..
5. Cook on low for about 6 hours, or until the meat falls easily from the bones..
6. Optional: If you prefer your ribs a little crispy, place under a hot grill for about 10 minutes after removing from the slow cooker..
7. Optional: For a different kick, replace the sweet chilli sauce with your favourite mustard. For a milder taste, replace the sweet chilli with honey or maple syrup. For a smokey hit, add 3tbsp liquid smoke..

Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish. Meanwhile, make up the glaze and when the ribs are ready smear half the marinade over the ribs on both sides. Bring the pan to a gentle boil. Once cool, remove the ribs and place on a plate. In a zip lock bag large enough to hold your ribs, add all the ingredients from your marinade list above and mix well.