Gordon Ramsay’s sticky ribs Pitmaster X style

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Gordon Ramsay’s sticky ribs Pitmaster X style

There is a video online from Gordon Ramsay where he makes sticky ribs that look kind of tasty. He only makes them in a somewhat awkward way.

I dissected the video, and I think he is onto something. I took the best parts of his recipe and made my own Pitmaster X style sticky ribs.

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  • Pork ribs
  • fleur de sell
  • Ground white pepper
  • chilli flakes
  • Ground schezuan pepper
  • 100 grams of butter

For the glaze

  • Olive oil
  • 3 cloves of garlic
  • a thumb-sized piece of ginger
  • a handful of chopped spring onions
  • 1 tbsp of schezuan peppers
  • 2 tbsp of chilli flakes
  • 5 tbsp of soya sauce
  • 2 tbsp of rice wine vinegar
  • 2 tbsp of mirin
  • 3 tbsp of honey
  • 100 ml of dry rice wine
  • 2 star anise

How to

  1. Pat the ribs dry with some paper towel and take off the membrane.
  2. Season the ribs on both sides with salt, pepper and chilli flakes. Then sprinkle on a little bit of the schezuan pepper. Let this sit while you start up the smoker.
  3. Set the smoker to a temperature of about 120°C (248F). Put the ribs in the smoker and close the lid.
  4. Let the ribs smoke for 3 hours while you make the glaze.
  5. Put some olive oil in the pan with 3 chopped up cloves of garlic. Let this heat up, and then add the chopped ginger and the spring onions. Let this cook until the spring onions are soft.
  6. Put in the schezuan pepper and the chilli flakes and let this toast while you stir it.
  7. Pour in the soya sauce, vinegar, mirin, honey and the dry rice wine. Ad the star anise and let this cook until it thickens to a glaze that you can brush on.
  8. After 3 hours, the ribs picked up enough smoke and are ready to be wrapped.
  9. Put the ribs with the meat down on a sheet of aluminium foil. Lay the butter in pieces on top of the ribs and pour a few tablespoons of glaze on. Wrap the ribs tightly and put the package back in the smoker for one hour at 140°C (284F).
  10. After one hour, check if the ribs are tender enough by sticking a toothpick or the probe of your thermometer in the meat. When it goes in and out without much resistance, they are perfect.
  11. Take the ribs out of the foil and put them with the meat side up back in the smoker. Brush on the glaze and let this become sticky in 15 to 20 minutes.

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BBQ gear used

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