Slow Baked Sticky BBQ Ribs

As mentioned with my other Ribs post, I love ribs and didn’t realise how simple and easy they were to make.

Last time I did a mayo and BBQ covered batch which were to die for although I wanted to try traditional rubbed BBQ slow roasted ribs.

As I was making them for the kiddies I had to make a mild rub and after researching many recipes which would be absolutely delicious if I was going to eat them, I had to go simple – although they still tasted delicious.


I served these with a egg fried rice and it was a prefect combination. The only problem that I had with this recipe was putting the temperature up to high when first slow roasting them (as I read Fahrenheit rather then Celsius), so sorry about the lack of photos and the ‘burntness’ of the one I did take.

They really did have a great flavour to them though and although chewy were scrumptious.

Slow Baked Sticky BBQ Ribs
Serves 2 – 4

1 Rack or one pack of Individual Pork Ribs
BBQ Sauce (for a greater taste use one for ribs)

1 Cup Brown Sugar
1/4 Cup Paprika
1 tsp Pepper
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder

Preheat oven to 120 degrees Celsius.

In a small bowl combine brown sugar, paprika, salt and pepper together.

Place ribs in large baking dish.

Rub the dry rub all over the ribs.

Roast ribs for 2 – 2 1/2 hours, uncovered.

Remove Ribs from oven and brush the ribs with BBQ sauce (depending on how much you like).

Cover with aluminium foil and place back in oven for a further 2 – 2 1/2 hours.

If desired, brush a little extra BBQ of ribs before serving.


Winter Oven Beef Stew

Sorry about not posting in a while, I seem to be in request of the same recipes as well as being away on an amazing trip through Eastern Europe over Christmas.

Since it is absolutely freezing in London at the moment, warm hearty dishes seem to be a winner. I have made my lamb stew a lot over the last couple of weeks although decided to mix it up and use beef. When Pinteresting and googling recipes there didn’t seem to be much difference between the recipe I was using for the lamb one apart from adding in a can of diced tomatoes (which I didn’t mind because the kids like that one anyway).


I adjusted the recipe I used a bit, adding celery and a bay leaf – I also left out peas.

I believe this recipe was a success, the beef was falling apart and flavoursome from absorbing all the juices. It was quite thick though so next time I might add a bit more beef stock.


Winter Oven Beef Stew
Serves 4 – 6

6 Tbsp Flour, divided
1/4 tsp salt
1/2 tsp pepper, divided
600 – 1000g Beef Chuck, cut into cubes
1 Onion, diced
1 Tbsp oil
3 Garlic Cloves, minced
3 Cups Beef Broth (optional – add another cup)
1 Can Diced Tomatoes
3/4 tsp Dried Thyme
3 – 4 Potatoes, peeled and cut into cubes
3 Carrots, cut finely
2 Celery Sticks, cut finely
1 Bay Leaf
1 Cup Peas (optional)

Preheat oven to 180 Degrees.

In a large resealable plastic bag (or bowl) combine 4 tablespoons flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake/ toss to coat.

In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside.

Add onion and cook until soft, add garlic and cook for a further minute.

Stir in remaining flour and pepper until blended.

Gradually stir in broth.

Add the beef, tomatoes, bay leaf and thyme.

Cover and bake at 180 Degrees for 1-1/4 hours.

Meanwhile chop the vegetables and set aside.

Add the potatoes, carrots and celery. Cover and bake for a further hour or until meat and vegetables are tender.

(optional) Stir in peas.

Cover and let stand for 5 minutes before serving.

(Sorry about the lack of pictures)