It's hard to find American style BBQ ribs here, but having grown up in the
US, the gourmet wife sometimes yearns for some sticky ribs to harden the arteries.
Here's what she tells me is "not a bad approximation." Not diabetic-friendly.
Serves 4+
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Spice mix: |
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1/3 cup brown sugar |
1/2 tbsp salt |
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2 tbsp sweet hungarian paprika |
1/2 tsp white peppr |
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1/2 tsp black pepper |
1/2 tsp garlic powder |
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1/2 tsp onion powder |
1/2 tsp All spice |
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1/4 tsp ground ginger |
1/4 tsp dried thyme leaves |
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1/4 tsp cinnamon |
1/4 tsp dried chilli flakes |
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Baste/Sauce: |
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1 cup good tomato sauce |
1 cup good barbeque sauce |
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1/2 cup full sugar cola |
2 tbsp honey |
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2 tbsp brown sugar |
2 tbsp cider vinegar |
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1/2 tsp white pepper |
dash of tabasco, to taste |
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2 cloves garlic, minced |
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~2 kg ribs, either beef short ribs or American style pork
ribs |
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Preheat oven to 160C fan-forced. Put ribs in a large saucepan and cover with
cold water. Bring to the boil and simmer for a couple of minutes. Remove, drain
and let cool.
Combine all the ingredients for the baste in a small non-reactive saucepan
and bring to a gentle simmer for a few mintues. Combine all the spice mix ingredients
and mix well.
Lay out a large sheet of aluminium foil, then a sheet of baking paper. Put
one of the ribs on top, sprinkle both sides with the spice mix and rub into
the meat., then spoon over a little of the baste. Wrap tightly, and repeat with
all of the ribs. Put into the oven for approx 2 hours, or until tender.
Remove, unwrap and heat a grill or barbeque until fairly hot. Transfer the
ribs to the BBQ plate, and continuously baste with the sauce while turning regularly.
When most of the baste is used up (normally about 5-10 minutes), remove from
the BBQ, pour the remaining sauce over, and serve with oven-roasted spuds or
fries.
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