/ Friday, January 9, 2009 / No comments / Grilling , Meats
Barbecued Spare Ribs
These ribs are lips smacking good! The recipe is from one of the many cookbooks by Tessa Kiros. Great cookbook! In fact, I've ordered another book by her and just have the confirmation from Amazon! The book has been shipped and it's on the way to my house. Yay!
Okay, according to the recipes, the ribs are best cooked over a barbeque but; it's winter! I can't possible stand outside and do my grilling at this time of year. So, I have used my trusted oven instead and they still come out perfect!
Barbecued Spare Ribs
85 g (3 oz) Butter
1 Onion, minced in a processor or very finely chopped
250 ml (1 cup) Tomato Ketchup
2 Tbsp Worcestershire Sauce
2 Tbsp Apple Cider Vinegar
4 Tbsp Brown Sugar
80 ml (1/3 cup) Lemon Juice
80 ml (1/3 cup) Runny Honey
1 kg (2 lb 4 oz) Baby-Back Pork Ribs, halved horizontally if large
Heat the butter in a wide non-stick saucepan and saute the onion over gentle heat until softened but not browned. Add the rest of the ingredients (except the ribs) and 250 ml (1 cup) of water to the pan and simmer for about 10 minutes until the sauce has thickened.
Put the ribs and the sauce in a large ovenproof dish so that they fit quite compactly and leave them in the fridge for at least a few hours. (I marinate the ribs overnight)
The ribs are best cooked over a barbeque. Either heat a gas barbeque to medium high or heat your coals. If using coals, let them begin to die down, making sure there are no flames as you don't want to burn the meat. Scrape off any excess marinade and barbeque the ribs until they are deep golden on both sides and charred in some places. Check that the pork is cooked all the way through to the bone. If there are any really thick ribs, cut them up individually and put them back over the coals.
Remove the ribs from the grill and put them back into the marinade in the dish. Add 125 ml (1/2 cup) of water to the marinade. Put the dish on the barbeque and cook until the sauce boils and becomes sticky, thick and dark (the sauce must come to the boil and boil for a few minutes). Turn the ribs over a few times while you are reducing the sauce. Serve immediately, either cut up individually or in their racks.