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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
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At A Glance

  • Serves 8 people

Featured in

Mar 2007

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