Thursday, October 8, 2015
Smoky BBQ Pork Ribs
These smoky pork ribs were a seriously delicious dinner! I actually made these for Fathers' Day way back at the start of September and then with the move forgot to post them. Now there are probably thousands of rib recipes out there and I must have looked at dozens before deciding to just wing it and make something up myself. I didn't want anything too spicy and I didn't want to buy weird ingredients like liquid smoke.
While I'm all for making things from scratch I did use bought sauces for this, namely the Fountain Good Choice tomato and barbecue sauces which I reviewed earlier this year.
I wasn't able to find the American style ribs anywhere (admittedly I left it until the last minute!) so used these Aussie pork spare ribs instead and they worked just as well.
The cooking is done in three stages. First they are left to marinate in the fridge overnight which starts to tenderise the meat, then they are baked in the oven and lastly they are grilled and basted with marinade which makes them charred, sticky and luscious. So good!
I served the ribs with coleslaw, avocado, homemade potato wedges and corn on the cob. Hubby and kids all loved it and there lots of sticky smiles and licked fingers.
Remember to start this recipe a day ahead!
Smoky BBQ Pork Ribs
1/2 cup BBQ sauce
1/2 cup tomato sauce
1/2 cup apple cider vinegar
1/2 cup coconut sugar
4 cloves garlic
2 ts smoked paprika
2 ts mustard powder
salt and pepper to taste
1.5 kg pork spare ribs
Combine all marinade ingredients in a large dish and combine well. Add the pork and mix well, massaging the sauce into the meat. Cover the dish with 2 layers of plastic wrap and leave in the fridge overnight.
Preheat the oven to 150 degrees celsius, Line a large baking dish with foil and place a rack on top. Lay out the ribs on the rack, reserving the marinade, season with salt and pepper and cover with foil.
Bake for 1 1/2 hours, turning and basting with marinade every 20 minutes or so.
Meanwhile tip the remaining marinade into a small pot and bring to the boil for a few minutes, until it has reduced and thickened.
Increase the oven temperature to 200 degrees. Remove the cover from the ribs, brush with extra marinade and bake for another half an hour, turning and basting again halfway OR cook the ribs on a barbecue grill over a flame, turning and basting every 5 minutes or so (this will give best results!).
Remove from the heat and allow to rest for 15 minutes before serving.