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Sticky Glazed Ribs


  • 2 racks of spare ribs, approx. 600g each
  • 3 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 80ml apple juice
  • 150ml sweet chilli sauce
  • 100ml smoked BBQ sauce
  • 1 lime
  • 6 : 00

    In a bowl mix together the sugar, garlic powder, onion powder, cayenne pepper and salt. Rub all over the ribs, cover and put in the fridge for at least 4 hours, but ideally leave to marinate overnight.

    For use with the E Braai set the barbecue to 120 degrees and place the marinated ribs on to the BBQ Grid. Put the lid on and leave the ribs for 3 hours to slowly cook, turning halfway through cooking.

    After 3 hours place the ribs in some foil along with the apple juice, then tightly wrap so no juice can escape. Place the foil parcel back on to the BBQ with the lid on and cook for a further 2 hours.

    In the meantime, mix together the sweet chilli sauce with the BBQ sauce and the lime juice and zest. Remove the ribs from the foil and place on the BBQ Grid, and brush generously with the sauce. Replace the lid and cook for a further hour, reapplying the sauce a couple of times as they cook.

    Remove from the BBQ and garnish with some fresh parsley, take to the table and tuck in straight away!

    To cook these on a gas barbecue, follow the same method, cook on the lowest heat setting at around 110/120 degrees.