Barbecue ribs

AT A GLANCE

  • Serves 8 people

You may need to begin this recipe the day before.

  •  
  • Ribs
  • 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
  •  
  • Marinade
  • 500 ml (2 cups) cider vinegar
  • 125 ml (½ cup) Worcestershire sauce
  • 2 lemons, juice only
  • 1 tsp cayenne pepper
  •  
  • Barbecue sauce
  • 375 ml (1½ cups) tomato ketchup
  • 200 ml smoked hickory barbecue sauce
  • 40 gm butter
  • 60 ml (¼ cup) cider vinegar
  • 55 gm (¼ cup) brown sugar
  • 1½ tsp mustard powder
  • ½ tsp cayenne pepper
01   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.
02   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.
03   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.
04   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.
05   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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND VANESSA AUSTIN

FEATURED IN

Mar 2007

Mar 2007

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