BBQ Spare Ribs
Ingredients:
3.5kg (10 x slabs) of american-style pork spare ribs
BBQ sauce:
560mL tomato sauce
375mL apple cider vinegar
80mL olive oil
125mL worcestershire sauce
165g firmly packed brown sugar
95g american-style mustard
1.5 tsp cracked black pepper
3 fresh red thai chillies, chopped finely
3 cloves garlic, crushed
60mL lemon juice
Method:
1. Bring ingredients of barbecue sauce to the boil in a saucepan. Remove from heat; cool before brushing over ribs.
2. Place slabs of ribs in a large deep baking dish; brush both sides of each slab with cool sauce. Pour remaining sauce over slabs, cover; refrigerate overnight; turning slabs occasionally in the sauce (optional step). When ready to cook, drain slabs, reserving sauce.
3. Preheat oven to 160/140ºC fan-forced.
4. Divide slabs between two large roasting trays that can be easily covered. Try not to overlap ribs.
5. Roast, covered, 1.5hours, brushing with sauce every 20 minutes. Turn slabs midway through cooking time.
6. Increase oven temperature to 240/220ºC fan-forced. Uncover slabs; roast, brushing every five minutes with sauce, until slabs are browned and cooked through. Turn slabs midway through cooking time.
7. Place remaining sauce in small saucepan; bring to the boil. Reduce heat; simmer, stirring, about 4 minutes or until sauce thickens slightly.
7. Serve as is or in portions of 2-3 ribs. Pour over hot sauce.
Recommended sides: Sweet potato chips, corn and green beans.
3.5kg (10 x slabs) of american-style pork spare ribs
BBQ sauce:
560mL tomato sauce
375mL apple cider vinegar
80mL olive oil
125mL worcestershire sauce
165g firmly packed brown sugar
95g american-style mustard
1.5 tsp cracked black pepper
3 fresh red thai chillies, chopped finely
3 cloves garlic, crushed
60mL lemon juice
Method:
1. Bring ingredients of barbecue sauce to the boil in a saucepan. Remove from heat; cool before brushing over ribs.
2. Place slabs of ribs in a large deep baking dish; brush both sides of each slab with cool sauce. Pour remaining sauce over slabs, cover; refrigerate overnight; turning slabs occasionally in the sauce (optional step). When ready to cook, drain slabs, reserving sauce.
3. Preheat oven to 160/140ºC fan-forced.
4. Divide slabs between two large roasting trays that can be easily covered. Try not to overlap ribs.
5. Roast, covered, 1.5hours, brushing with sauce every 20 minutes. Turn slabs midway through cooking time.
6. Increase oven temperature to 240/220ºC fan-forced. Uncover slabs; roast, brushing every five minutes with sauce, until slabs are browned and cooked through. Turn slabs midway through cooking time.
7. Place remaining sauce in small saucepan; bring to the boil. Reduce heat; simmer, stirring, about 4 minutes or until sauce thickens slightly.
7. Serve as is or in portions of 2-3 ribs. Pour over hot sauce.
Recommended sides: Sweet potato chips, corn and green beans.
**Recipe from Women's Weekly: The Complete Book of Modern Entertaining pg 173**
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