FEATURE RECIPE
Barbecue ribs

Barbecue ribs

You may need to begin this recipe the day before.

Serves 8



Ribs
3 kg   American-style pork ribs
Spice mixture
1 tbsp   smoked paprika
¼ tsp   chilli powder
½ tsp   chilli flakes
¼ tsp   freshly ground black pepper
½ tsp   celery salt
Pinch each   garlic powder, onion powder, cayenne pepper
¼ tsp   salt
Marinade
500 ml (2 cups)   cider vinegar
125 ml (½ cup)   Worcestershire sauce
2   lemons, juice only
1 tsp   cayenne pepper
Barbecue sauce
375 ml (1½ cups)   tomato ketchup
200 ml   smoked hickory barbecue sauce
40 gm   butter
60 ml (¼ cup)   cider vinegar
55 gm (¼ cup)   brown sugar
1½ tsp   mustard powder
½ tsp   cayenne pepper


1 For spice mixture, combine paprika, chilli and pepper in a saucepan and toast over low heat for 2 minutes or until aromatic. Add remaining ingredients and stir to combine. Makes about 2 tbsp. Store in an airtight jar.
2 For marinade, combine ingredients and 1 tbsp spice mixture in a mixing bowl. Place ribs in a non-reactive container, pour over marinade and rub evenly to coat. Cover and refrigerate for at least 2 hours or overnight.
3 Preheat oven to 150C. Remove ribs from marinade, reserving marinade, place into roasting pans in a single layer and cook for 2 hours or until tender.
4 For barbecue sauce, combine ingredients, ½ cup reserved marinade and ¾ cup water in a saucepan and stir over medium heat for 15 minutes or until thick.
5 Increase oven to 220C. Place ribs on wire racks placed into roasting pans. Brush ribs with barbecue sauce and roast, brushing frequently, for 10-15 minutes or until browned. Cut ribs into pieces and serve with remaining sauce and sides passed separately.

Note Shown above with whipped potatoes.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Vanessa Austin


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