Ribs3 kgAmerican-style pork ribsSpice mixture1 tbspsmoked paprika¼ tsp chilli powder ½ tsp chilli flakes¼ tsp freshly ground black pepper½ tsp celery saltPinch eachgarlic powder, onion powder, cayenne pepper¼ tsp saltMarinade500 ml (2 cups) cider vinegar125 ml (½ cup) Worcestershire sauce2lemons, juice only1 tspcayenne pepperBarbecue sauce375 ml (1½ cups) tomato ketchup200 mlsmoked hickory barbecue sauce40 gmbutter60 ml (¼ cup) cider vinegar55 gm (¼ cup) brown sugar1½ tsp mustard powder½ tsp cayenne pepper
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.
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.
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.
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.
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.