Barbecue ribs


You may need to begin this recipe the day before.

You'll need

  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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Mar 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×