BBQ Spare Ribs Recipe

Main Course Recipes | 15th February 2019

What You’ll Need (Serves 8)

For the Ribs

  • 2 Racks of Baby Back Pork Ribs

For the Barbecue Sauce

  • 1 Onion, Peeled and Finely Diced
  • 2 Garlic Cloves, Peeled and Finely Diced
  • 100ml of Red Wine Vinegar
  • 150ml of Ketchup
  • 1 x 400g Tin of Chopped Tomatoes
  • 4 tbsp of Tomato Purée
  • 100ml of Franciscan Well Rebel Red
  • 1 Tsp of Colman’s Dry Mustard Powder
  • ½ Tsp of Chilli Powder
  • 2 Tbsp of Worcestershire Sauce
  • 1 Tsp of Tabasco
  • 1 Tbsp of Freshly Squeezed Lemon Juice
  • 1 Tsp of Honey
  • 2 Tbsp of Brown Sugar
  • 1 Tbsp of Paprika
  • 1 Tsp of Cayenne
  • 3 Tsp of Sea Salt or 1 Tsp of Table Salt
  • 1 Tsp of Freshly Cracked Black Pepper
  • 1 Bay Leaf

Creating the Dish

Put 2 rib racks in a saucepan and cover with water. Boil them for 45 minutes. Remove from heat, drain the liquid and allow them to cool.

To make the barbecue sauce, add a glug of oil to a frying pan over medium heat and sauté the onions and garlic. Set aside and allow to cool. Once cooled, combine the sautéed onion and garlic with the remaining ingredients in a medium saucepan and mix until well combined.

Cook over high heat for 5 minutes and then reduce the heat to medium, cover and cook for a further 15 minutes. Remove the bay leaf and, using a hand blender, blend until you have a smooth sauce.

Pre-heat the oven to 180°C fan/200°C/gas mark 6. Place the ribs in a roasting tin. Pour over the barbecue sauce so that the ribs are well coated. Cover with tin foil and roast for 45 minutes.

Remove the foil and cook for a further 10 minutes until dark, sticky and delicious.

Serve with creamy mashed potatoes. Serve either whole or as individual ribs.