adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky pork ribs with tomato barbecue sauce
Sticky pork ribs with tomato barbecue sauce
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in classic smoky American BBQ ribs, transporting your tastebuds to the Deep South.
Ingredients:
  • 2kg US-style pork spare ribs (see note)
  • Barbecued corn cobs, to serve (see note)
  • Barbecued chat potatoes, to serve
  • 1 granny smith apple, peeled, cored, quartered
  • 2 onions, cut into wedges
  • 4 cloves garlic
  • 4 red bird’s-eye chillies, seeded
  • 400g can Italian tomatoes
  • 100g tomato paste
  • 375ml (1 1/2 cups) cider vinegar
  • 285g (3/4 cup) molasses
  • 60ml (1/4 cup) vegetable oil
  • 70g (1/4 cup) Dijon mustard
  • 150g sweet and sour gherkins
  • 48.80 gm Worcestershire sauce
  • 1 tsp ground turmeric
  • 2.50 gm Spanish smoked paprika
  • 2.50 gm ground cumin
Instructions:
  • Preheat your oven to 160C. Place the ribs in a spacious roasting pan. Cover the ribs with boiling water, then tightly seal the pan with foil and roast for 1 hour. Once done, take out the ribs and gently dry them with paper towel.
  • Prepare the sauce by blending all ingredients until smooth. Transfer the mixture to a saucepan, simmer over medium heat for 45 minutes or until thickened and reduced by half. Refrigerate in a sterilized jar for up to 1 month. Enjoy your 1L batch of sauce!
  • Preheat the barbecue to medium heat. Coat the ribs with 1 cup (250ml) barbecue sauce and grill with the curved-side up. Cook for 10 minutes with the lid closed. Flip the ribs, brush with 1/2 cup (125ml) sauce, and grill for an additional 5 minutes until nicely browned.
  • Drizzle with the remaining barbecue sauce and serve alongside barbecued corn cobs and chat potatoes.

Similar Recipes