Made with our ‘Spicy BBQ Rub for Ribs & Chicken’

Spicy Dry Rub BBQ Ribs with Sticky Asian Style Glaze

Serves 4

Spicy, tangy and complex, these ribs are a fusion of the best flavours America and Asia have to offer.

Ingredients ribs

2 racks of ribs (about 1.5 kg), I prefer ribs with lots of meat, but any cut will do
2 tablespoons of Spicy BBQ Rub for Ribs & Chicken
1 tablespoon brown sugar
1 teaspoon salt

Ingredients glaze

1 ½ tablespoons garlic, crushed
1 ½ tablespoons ginger, grated
the juice of 1 lime
5 dried apricots, finely chopped
1 cup chicken stock
¼ cup soy sauce
¼ cup sweet Indonesian soy sauce (kecap manis)
¼ cup honey or 3 tablespoons brown sugar
1 tablespoon sesame seeds (optional)
1 tablespoon fresh chives, chopped (optional)
salt & pepper to taste once reduced


  1. Take the ribs out of the fridge 45 minutes before preparation, so that it can reach room temperature.
  2. Mix the 2 tablespoons of Spicy BBQ Rub for Ribs & Chicken, brown sugar and salt and rub well into the meat and leave for an hour to marinate.
  3. Preheat oven to 150°C (302°F).
  4. Place ribs in a covered oven dish and bake for 2 ½ hours. Traditionally this dish is wrapped in foil, for various reasons we don’t recommend this.
  5. Remove the dish cover, turn up the heat to 225°C (437°F) and bake a further 15 minutes to reduce excess liquid and if necessary pour off any remaining liquid.
  6. Remove the dish from the oven and place the ribs on a board to settle.
  7. Combine the glaze ingredients in a pan and reduce at a high heat on the stove until you have a syrup like consistency.
  8. Remember to stir occasionally, more regularly as the liquid thickens.
  9. Spread the glaze over the ribs and either finish on the BBQ until the glaze has caramelised or in the oven for 15 minutes in an uncovered dish at 225°C (437°F).
  10. Garnish with sesame seeds and chives.

Serving ideas

Serve with baked potatoes, rice, french fries, salad or whatever you enjoy best.