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Barbecue ribs

Australian Gourmet Traveller southern American recipe for barbecue ribs

By Rodney Dunn
  • Serves 8
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Barbecue ribs
You may need to begin this recipe the day before.


  • 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
  • 500 ml cider vinegar (2 cups)
  • 125 ml Worcestershire sauce (½ cup)
  • 2 lemons, juice only
  • 1 tsp cayenne pepper
Barbecue sauce
  • 375 ml tomato ketchup (1½ cups)
  • 200 ml smoked hickory barbecue sauce
  • 40 gm butter
  • 60 ml cider vinegar (¼ cup)
  • 55 gm brown sugar (¼ cup)
  • 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.

  • undefined: Rodney Dunn