Flaming BBQ Glazed Ribs

Sticky Flaming BBQ glazed pork ribs on a wooden board with scotch bonnets, charred lime and thyme

August is when British barbecues peak, and ribs are what the season was building towards. My version needs no smoker and no secrets: a rack of pork ribs, a low oven, and Full Feast Flaming BBQ Sauce doing the work a spice cupboard usually does. The sauce already carries the sweetness, the smoke, and the Scotch Bonnet warmth, so the method can stay simple.

My sauces are created and made in England, inspired by Guadeloupean food culture, and this is the dish our Flaming BBQ was born for.

Recipe at a glance

  • Cuisine: French Caribbean
  • Prep: 15 minutes • Cook: 3 hours
  • Serves: 4
  • Featured sauce: Full Feast Flaming BBQ Sauce
  • Heat level: Hot — real Scotch Bonnet warmth, softened by the slow glaze

What you'll need

  • 2 racks pork spare ribs (about 1.5 kg total)
  • 6 tbsp Full Feast Flaming BBQ Sauce, plus extra for the table
  • 2 tbsp dark brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp garlic granules
  • 1 tsp sea salt
  • ½ tsp black pepper

Method

  1. Season and wrap. Heat the oven to 140°C (120°C fan / Gas 1). Rub the ribs all over with the salt, pepper, and garlic granules. Wrap each rack tightly in foil, seal the edges, and set on a baking tray.
  2. Cook low and slow. Bake for 2 hours 30 minutes. The meat should give easily when pushed with a fork; if not, give it another 20 minutes.
  3. Make the glaze. Stir together the Flaming BBQ Sauce, brown sugar, and cider vinegar.
  4. Glaze and finish. Turn the oven up to 220°C (200°C fan / Gas 7). Unwrap the ribs, pour away most of the juices, and brush generously with the glaze. Roast uncovered for 15 minutes, glaze once more, then 10 minutes further until sticky and lacquered at the edges.
  5. Rest and serve. Rest for 5 minutes under loose foil, cut between the bones, and serve with extra Flaming BBQ on the side.

Chef's notes

On the barbecue instead: finish the wrapped-and-cooked ribs over medium coals for the last 20 minutes, glazing twice. The oven does the tenderness; the fire does the theatre.

Tame it: swap half the Flaming BBQ for our classic BBQ Sauce and the heat drops to family-friendly while keeping the flavour.

Allergen note: Full Feast Flaming BBQ Sauce contains mustard, wheat, and sulphites.

Final word from me

Ribs are patience made edible. Keep the oven low, keep the foil tight, and do not rush the glaze at the end — those last 25 minutes are where the shine comes from.

JP