Sticky ribs in ginger beer

Sticky ribs in ginger beer

Part cooked in ginger beer then finished off with a sticky honey glaze – our recipe for sticky ribs in ginger beer with coleslaw is finger lickin’ good.

  • Serves
  • Prep time 25m
  • Cooking time 2h30m

  • 1 litre/ 1 ¾ pint ginger beer
  • 1 onion, quartered
  • 1 carrot, quartered
  • Salt and pepper
  • 1.25kg /2 ¾lb pork ribs
  • 3 tablespoons Rowse Australian honey
  • 3 tablespoons sunflower oil
  • 1 tablespoon tomato paste



  • 3 tablespoons mayonnaise
  • 3 tablespoons natural yogurt
  • 2.5cm/1inch piece root ginger, finely chopped
  • 2 tablespoons fresh chopped parsley
  • 2 carrots, about 200g/7oz, grated
  • 300g/11oz white cabbage, finely shredded

1. Add the ginger beer, onion, carrot, salt and pepper to a large saucepan then add the pork ribs. Cover with a lid and bring to the boil then reduce the heat and simmer gently for 1 ¾ -2 hours or until the ribs are very tender.

2. Lift the ribs out of the pan and transfer to a foil lined roasting tin. Mix the honey, oil and tomato paste together then brush over the ribs.

3. If cooking on a barbecue, lift ribs out of foil and cook on medium heat for 10-15 minutes, turning until evenly browned, brushing with a little of the remaining ginger beer mix if they look a little dry.

4. If oven baking, add two ladlefuls of the ginger beer mix to the base of the foil lined tin and roast in a preheated oven set to 200°C/400°F/Gas 6 for 30 minutes, spoon ginger beer mix over once or twice.

5. Meanwhile mix the mayonnaise, yogurt, ginger, parsley and a little seasoning together in the base of a salad bowl for the coleslaw. Stir in the carrots and cabbage and mix well. Serve spoonfuls with the ribs.