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.