Ingredients:

• 2 racks of baby back pork ribs
• Salt and pepper, to taste

For the Sticky Marinade:

• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 3 tablespoons apple cider vinegar (or regular vinegar)
• 3 tablespoons tomato ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, finely chopped
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Ribs:

• Preheat your oven to 150°C.
• Pat the ribs dry with paper towels. Season generously with salt and pepper on both sides.

2. Make the Sticky Marinade:

• In a medium saucepan, combine soy sauce, honey, brown sugar, apple cider vinegar, tomato ketchup, Dijon mustard, Worcestershire sauce, garlic black pepper.
• Bring the mixture to a simmer over medium heat, stirring occasionally. Once the sugar dissolves and the sauce thickens slightly, remove from heat and let it cool.

3. Marinate the Ribs:

• Place the ribs in a large reseal able plastic bag or a shallow dish.
• Pour about 1/2 of the cooled marinade over the ribs, reserving the other half for glazing during cooking.
• Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight for maximum flavour.

4. Cook the Ribs:

• Once marinated, remove the ribs from the fridge and let them come to room temperature for about 20 minutes.
• Place the ribs on a baking sheet lined with aluminium foil and cover them with another piece of foil. Bake in the preheated oven for about 2.5 to 3 hours until the ribs are tender.

5. Glaze and Finish:

• About 15 minutes before the ribs are done, preheat a grill or grill pan over medium-high heat.
• Brush the remaining marinade over the ribs and grill them for 5-10 minutes, turning frequently and basting with more marinade, until they are caramelized and sticky.  Once the ribs are beautifully glazed and charred, remove them from the grill and let them rest for a few minutes before cutting.
• Slice between the bones, serve with extra marinade on the side (if you like!), and enjoy!

Tips:

• For extra flavor, try searing the ribs in a frying pan before baking.

Serve with some coleslaw and roasted vegetables on the side to balance the sweetness of the sticky ribs.