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Sticky Steakhouse Ribs

Sticky Steakhouse Ribs


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Sticky Steakhouse Ribs

There are normally 7 ribs per rack and 3 racks should feed 6 people, unless your family's like mine then you'll probably need 1 rack per person, depending of course on how meaty the ribs are.


  • Prep Time : 20 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 50 min




  • 3 racks steakhouse beef ribs (either fresh or ask your butcher to pickle, cook and smoke them)

Sticky Basting Sauce

  • 3 Tbsp soy sauce
  • 3 Tbsp chutney
  • 3 Tbsp apricot jam
  • 1 Tbsp tomato jam/preserves
  • 1 tbsp honey
  • 1 tsp crushed garlic
  • 2 Tsbsp brown sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp ginger syrup
  • 1 tsp hot sauce or a couple drops tabasco sauce



If you are using fresh ribs (NOT SMOKED) pre-boil them in a large pot with 3 L of coca cola cover and bring to the boil.  Once boiling, reduce heat and allow to simmer for about 20 minutes.  The ribs don’t have to be completely immersed in coke as the steam circulating in the pot will help to cook those not immersed, however,  move them around a bit allowing for even coke absorbtion!  Remove and allow to cool.  I have to admit, on occasion, I haven’t boiled them beforehand and they were still great just basted and roasted.

If you are using smoked ribs, remember to wash the ribs in cold water before roasting to remove excess salt from the pickling brine.

Paint the ribs with the sauce ensuring that each rib is well coated.  Ribs can also be cut up individually.

Combine all the ingredients for the sauce (reserving a little in a separate bowl for the final basting).

Preheat the oven to 330 F.

Bake in the oven, uncovered, for 45 minutes (25 minutes if the ribs are smoked) with the meaty side down and the back of the bones facing you.

Turn the ribs over so that the meaty side faces you, and bake for a further  25  -30 minutes (20 minutes if the ribs are smoked) or until a dark honey brown colour is achieved.

Give the ribs a final basting with the reserved glaze and bake for another 10 – 15 minutes.  If you feel they are not dark or crispy enough, turn the oven up to 430 Deg F. but keep basting them every few minutes as they will go dark quite quickly on higher heat.


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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