Sticky Ribs with Corn on the Cob

Our recent mass cook-ups have featured Sticky Ribs – great when catering for a crowd, happily enjoyed in fingers!  Here’s our recipe:


Serves: 4

Preparation time: 10 minutes, plus at least 1 hour marinating

Cooking time: about 25 minutes



2 racks of pork ribs (approx 12–14 ribs)

4 corn on the cobs, husks on

salt and pepper

butter, to serve



2 garlic cloves, crushed

2 tbsp white wine vinegar

3 tbsp clear honey or brown sugar

2 tbsp tomato ketchup

1 tbsp soy sauce

1 tsp chilli sauce (optional)


1   To make the marinade, put all of the ingredients in a plastic freezer bag. Add the pork ribs and seal the bag. Leave to marinate in a cool box for at least 1 hour, preferably overnight.


2   Soak the corn in cold water for 20 minutes to prevent them from drying out during cooking. Cook the corn, in their husks or wrapped in tin foil, in the glowing embers of a barbecue or open fire for about 20 minutes until the kernels are tender. Alternatively, cook in plenty of boiling water for about 5–10 minutes. Peel back the husks or foil and season with salt and pepper. Meanwhile, remove the ribs from the marinade and reserve the marinade.


3   Season the ribs with salt and pepper and cook over a medium heat on a barbecue or in a griddle pan for about 20 minutes, brushing from time to time with the reserved marinade and turning frequently, until crisp and cooked through. Serve hot with corn on the cobs smothered in butter.


Prepare ahead: Make the marinade at home before you leave and store in a cool box for up to 1 week. You could even take the ribs in the marinade if you’re planning to eat them on the first night.