Devour - that's an order!


  • 3 kg (6.5lb) baby back pork ribs
  • 2 onions, peeled and sliced in half
  • 1 bulb of garlic, unpeeled and top sliced off
  • a generous pinch of sea salt
  • for the barbecue sauce:
  • 60 g (2½oz) demerara sugar
  • 4 tblsp dark soy sauce
  • 4 tblsp tomato ketchup
  • 4 tblsp honey
  • 4 garlic cloves, peeled and finely chopped
  • 1 tblsp dried english mustard
  • 2 tsp tabasco sauce


  • Cut the strips of ribs into manageable pieces, with about 3-4 ribs to each piece, then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently for 1-1½ hours until the meat is tender.
  • Shortly before the ribs are cooked, preheat the grill to medium or light a barbecue.
  • Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.
  • Remove the ribs from the pan and place in a large baking dish or roasting tray, then coat with half the barbecue sauce. Cook under the hot grill or on the barbecue for 5 minutes on each side and then serve with the rest of the barbecue sauce (reaheat if necessary) and devour!

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