California Prune Marinated Sticky Barbecue Ribs

This beautiful recipe is a must for the sunny Sunday barbecue!

Makes: 2Prep Time: 5 hours, plus overnight marinating time


  • For the ribs: 
  • 600g baby back ribs, in one rack
  • For the marinade: 
  • 4tbsp tomato ketchup
  • 4 tbsp soft brown sugar
  • 1 tsp garlic, minced
  • 200ml soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tsp paprika
  • 2 tbsp honey
  • 200ml sherry vinegar
  • 150g California Prunes
  • 200ml water
  • salt
  • pepper


  1. To make the marinade, place all of the ingredients in a pan over a medium heat and cook for 10–15 minutes until the California Prunes are very soft and the liquid has thickened slightly.
  2. Switch off the heat, allow to cool a little and place the contents of the pan in a blender. Blend on high power until mushy and incorporated. If necessary add a bit of water to loosen the mixture.
  3. If not using immediately, store in a clean jar with the lid on and allow to cool before placing in the fridge. It keeps for 1 week in the refrigerator.
  4. Prepare the ribs a day before barbecuing. Preheat the oven at 130°C.
  5. Massage the ribs with the California Prune marinade and place in a roasting tray. Add 200ml of water to the tray, cover with aluminium foil and place in the oven for 4 hours.
  6. Remove from the oven and allow to cool. Add more California Prune marinade and place in the fridge ready to be barbecued next day.
  7. Remove the ribs from the refrigerator 1 hour before grilling. Place the ribs on a coal barbecue and cook until they are slightly blackened, glistening and sticky.
  8. Serve with grilled spring onions, golden and red plums and green salad.


Rosana McPhee

Rosana McPhee is a Brazilian food and travel blogger, living in London. She created a food blog at, where she writes about her adventures in food, including some ideas and recipes from her native Brazil.