The ‘Sticky-As’ Golden Syrup Pork Ribs

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You can’t have a Kiwi BBQ lineup without ribs that are messy, sweet, and literally falling off the bone.

While American BBQ uses molasses, the classic New Zealand sweetener is Chelsea Golden Syrup. It gives the ribs a distinct toffee-like sweetness that pairs beautifully with the salty savouriness of soy sauce and pork.

NZ pork is sweet and tender. We cook these “low and slow” using indirect heat so the meat breaks down, then hit them with a high-sugar glaze that bubbles up into a sticky, finger-licking finish.

Chef’s Tip

  • The “Bend Test”: If you aren’t sure if they are tender enough, pick up the rack with tongs from the middle. If the meat cracks on the surface and the rack bends almost in half, they are done.

  • Oven Option: If it’s raining, bake these at 160°C on a wire rack for 2.5 hours, then blast them under the grill (broiler) with the glaze to finish.

The ‘Sticky-As’ Golden Syrup Pork Ribs

Prep Time 20 minutes
Cook Time 2.5 – 3hours (Low & Slow is the secret)
Servings 4
Course Main
Cuisine BBQ

Ingredients

  • The Meat 2 racks NZ Pork Spare Ribs (approx. 1.5kg). Tip: Ask your butcher for "American cut" or St. Louis style if possible (squared off), but standard supermarket spare ribs work fine too.
  • The Dry Rub
  • 2 tbsp Chelsea Brown Sugar
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Ginger
  • 1 tsp Salt & cracked Black Pepper
  • The "Sticky-As" Glaze
  • ½ cup Chelsea Golden Syrup (The hero ingredient)
  • ¼ cup Soy Sauce (or Tamari)
  • ¼ cup Wattie's Tomato Sauce
  • 2 tbsp White Vinegar or Apple Cider Vinegar
  • 2 cloves Garlic, crushed
  • 1 tsp Fresh Ginger, grated (optional, but gives it a nice zing)

Instructions

  1. The Surgery (Crucial!) Flip the ribs bone-side up. Look for the thin, shiny white membrane covering the bones. Use a butter knife to pry up a corner of it, grab it with a paper towel (for grip), and rip it all the way off. Why? This membrane is chewy and blocks the flavour from getting into the meat.
  2. The Rub Mix the dry rub ingredients in a small bowl. Generously coat the ribs on both sides, patting the spice mix into the meat.
  3. The Long Cook (Indirect Heat)
  4. Set up your BBQ for indirect heat: Gas: Turn one side burner to Medium-Low and leave the other side OFF. You are aiming for a temperature of roughly 150°C inside the hood. Charcoal: Bank coals to one side.
  5. Place the ribs on the OFF side (away from the flames), bone-side down.
  6. Close the hood and walk away.
  7. Cook for 2 to 2.5 hours. Check: The ribs are ready for glazing when the meat has shrunk back from the ends of the bones by about 1cm (we call this the "shiners").
  8. The Glaze
  9. While the ribs cook, combine all the Glaze ingredients in a small pot.
  10. Simmer on the stove (or BBQ side burner) for 5 minutes until slightly thickened. It will look like a dark, glossy syrup.
  11. The Sticky Finish
  12. Turn the heat up slightly (or move ribs closer to the heat source) for the last 15 minutes.
  13. Brush the ribs heavily with the glaze. Close the lid for 5 minutes.
  14. Open, brush again, close for 5 minutes. Repeat 3 times total. – Watch closely: Golden syrup burns fast! You want it bubbling and sticky, not black.
  15. Serve
  16. Remove to a board and let rest for 10 minutes.
  17. Slice between the bones and pile them high.