On Friday I made my signature pork ribs for our good friend Bob Ward (along with Kimberly’s truffled cauliflower mash and caramelized broccoli) and I promised to blog the ribs recipe. I’ve been making ribs like this for about ten years – they’re dry and you have to tear the meat off the ribs with your teeth, rather than the usual American ribs where the meat falls off on its own. I don’t remember which BBQ recipe book I originally got the recipe from but it’s evolved over the years into what’s below.

Let me know if you try it – enjoy!


  • 1 large rack of baby-back pork ribs
  • 1 full bulb of garlic
  • 1/2 cup soy sauce
  • 1/4 cup cream sherry (e.g. Sheffield)
  • 2 tablespoons honey

Prepare the ribs: wash the rack and cut it into individual ribs. Arrange in a deep rectangular dish (e.g. Pyrex or Le Creuset) on their side – layed out like ( ( ( ( (. Optional: discard weird-shaped or extra pieces of meat.

Prepare the sauce: pour the soy sauce into a Pyrex measuring jug. Pour the sherry in too. Pour the honey into the mixture. It’ll settle at the bottom of the jug. Peel the garlic (vary the amount based on your garlic-loving preference) and use a garlic press (I use this one) to get the ‘meat’ of each garlic glove into the sauce jug. Discard the skin of each garlic glove.

Marinate the ribs: Mix up the sauce with a small fork to get the honey mixed in. Pour the sauce evenly over the ribs. Cover the rib dish with cling wrap and let it sit in the fridge for 4-24 hours.

Prepare to cook: set the oven to broil and set the top oven shelf to be one level down from the very top. Line a deep rectangular baking/broiling pan with aluminum foil. Arrange the ribs on the side on the foil in two rows like ( ( ( ( (.

Broil: broil the ribs as prepared for 5 minutes. Remove from the oven and turn the ribs over in place. Drizzle the remains of the sauce and garlic over each rib using a small spoon. Broil for 4 more minutes. Remove from the oven.

Bake: after broiling the ribs the second time, set the same over to bake at 325F. Turn the ribs a second time and drizzle any remaining sauce on them. Bake on the bottom shelf for 20 minutes. Increase heat to 350F and bake for 10 more minutes. Increase heat to 375F and bake for 10 more minutes. You want the outside of the ribs to be blackening and caramelizing.

Remove and place in a serving dish. Eat immediately with your hands.

For garlic lovers, get a teaspoon and scoop the concentrated garlic mush and sauce from the bottom of the baking pan – yummmmm!

Extra ribs can be eaten cold over the next few days or reheated by baking for 5-8 minutes at 375.