Wrap your laughing gear around this… Ribs made resplendent

Wrap your laughing gear around this… Ribs made resplendent

Summer has now undoubtedly shuffled off to be replaced by the shorter days and dropping temperatures of autumn. But does that mean the delicious taste of warmer days around the barbeque need to end? We say no!

Matt Goddin, our resident BBQ expert/advocate/guru, has just the answer for those wanting to reclaim all the delectable BBQ scents and flavours of summer. 

 

Barbeque Pork Ribs

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WHAT YOU’LL NEED: 

Spiced barbeque glaze

1/2 cup tomato sauce

1/4 cup Worcestershire sauce

1/2 cup brown sugar, firmly packed

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons smoked paprika

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

 

Other stuff

500ml (2 cups) hot water

2 pork rib racks (trim sinew off the back of the ribs) 

1x beer, perhaps, for when standing over the BBQ 

 

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WHAT YOU’LL DO:  

Step 1

Preheat the oven to 180C.

 

Step 2

Then make the glaze. Stir tomato sauce, Worcestershire sauce, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.

 

Step 3

Combine the water and 2 tablespoons of the glaze in an oven bag. Add one of the rib racks and thoroughly coat. Then repeat with the other. Bake at 180C, turning once, for 2 hours or until tender. 

 

Step 4

Preheat a barbecue grill or Weber to medium heat. Baste the ribs with the glaze for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.

 

Step 5

Cover the ribs with foil and set aside for 2-3 minutes to rest before carving. To serve, use a large sharp knife to cut between the ribs. Transfer to a serving platter, proclaim yourself ‘king of the ribs’ and gracefully accept all compliments heading your way.

IMG 20210407 WA0000

 

These ribs are perfect year-round and good for (almost) any occasion.

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