My young men have a particular fondness for their Sticky Ribs, and if ribs are ever spotted on a restaurant menu at least one of the boys will order a portion. You'll pick up bacon ribs for a few euros in the butchers, making them a great option for feeding a hungry crowd. The marinade mixture I use isn't too spicy, so it caters favourably for both young and old. Once the ribs have been poached, I normally pop them into the oven, but if the barbeque is lit the smoky flavour will add even more deliciousness to these tasty ribs.

Sweet & Sticky Ribs 

1.5kg baby back bacon ribs
10 black peppercorns
1 onion, peeled and cut into chunks
1lt apple juice

75g tomato ketchup
2 tbsp sweet chilli sauce
2 tbsp soft brown sugar
1 tbsp Worcestershire sauce
1 tbsp honey
1/4 tsp tabasco sauce
2 cloves garlic, crushed

1tbsp sesame seeds


1. Add the ribs, peppercorns and onion to a large saucepan. Pour over the apple juice, then add enough water to completely submerge the ribs.
2. Place on a medium heat. Bring to the boil. Turn down the heat and allow to simmer for about an hour and a half.
3. Preheat the oven to 200°C/ fan 180°C/gas mark 6.
4. In a large casserole dish combine all the marinade ingredients. Take the ribs from the pot. To dry, dab with some kitchen paper. Place the ribs into the casserole dish and coat well with the marinade. Gently pour in one cup of water to the bottom of the dish, but don't pour the water oven the ribs. Place in the oven for 20 minutes, or until the ribs are nice and sticky.
5. Take from the oven and sprinkle over the sesame seeds. Return to the oven for another 10 minutes.
6. Enjoy on their own or with some baked potatoes and coleslaw. Alternatively, you could serve with my Nutty Carrot & Red Onion Salad, which goes particularly well with the sticky ribs.