There are ribs… and then there are proper ribs. The kind that make you lick your fingers, go quiet at the table, and then look around wondering if it’s socially acceptable to gnaw the bones clean (spoiler: it is).

Our Rubsmiths Sticky Fingers Rub is built for exactly this kind of rib. Sweet, smoky, a touch of spice, and a caramelised glaze that clings to the meat — you’ll need napkins, but you won’t care.

Ingredients (Serves 4)

• 2 racks of pork ribs (baby back or spare, about 1.5–2kg total)
• 4–5 tbsp Rubsmiths Sticky Fingers Rub
• 150ml apple juice (or cider for extra depth)
• 2 tbsp honey or maple syrup (optional, for a stickier finish)
• BBQ sauce of your choice (optional glaze)

Method

1. Prep the ribs

• Remove the membrane from the back of the ribs (your butcher can do this for you if you ask nicely 😉).
• Pat them dry with kitchen paper.

2. Rub ‘em up

• Generously coat both sides with Sticky Fingers Rub. Don’t be shy — ribs love flavour.
• Wrap tightly in cling film or foil and let them rest in the fridge for at least 2 hours (overnight is even better).

3. Low and slow cooking (two ways depending on your setup)

• BBQ / Smoker method (recommended):
  • Set up your BBQ for indirect cooking at 120–130°C.
  • Place the ribs bone side down, close the lid, and cook for about 3 hours. Add wood chips (apple, cherry or hickory) for extra smokiness.
• Oven method:
  • Preheat oven to 150°C (fan 140°C).
  • Place ribs on a wire rack over a tray, cover with foil, and bake for 2–2.5 hours until tender.

4. The wrap

• After the first cook, lay the ribs on foil, splash with apple juice (or cider), drizzle with honey if you like things extra sticky, then wrap tightly.
• Return to the BBQ/oven for another 1.5–2 hours.

5. The finish

• Unwrap the ribs, brush lightly with BBQ sauce (optional), and put them back on the grill or under a hot oven grill for 10–15 minutes until the outside caramelises and turns glossy.

Serving Tips

• Slice between the bones and pile onto a big platter.
• Serve with slaw, corn on the cob, and plenty of napkins.
• For a proper feast, add chicken wings rubbed with Cluckin’ Good and some brisket with Sweet Bark.

Butcher’s Tip

The secret to perfect ribs is patience. Don’t rush the low and slow — it’s worth every minute when the meat pulls back from the bone and your mates are fighting over the last rack.