Slow-cooked Spare Ribs

Slow-cooked Spare Ribs

Did somebody say ribs? Add this Spare Ribs recipe to your summer BBQ menu and enjoy. 

For the marinade

5 tbsp brown sugar
1 tbsp sweet paprika  
2-3-tsp chilli powder, to taste 
1 tbsp garlic powder 
1 tbsp peppercorns, ground 
2 tbsp seasoning salt, we used Horopito Hit*
6kg pork ribs (12 ribs) we used Freedom Farms Baby Back Ribs

for the sauce 

300 ml orange juice 
100ml honey whiskey  
150ml tomato paste or tomato sauce  
1 tbsp Worcester sauce 
2 tbsp marinade, we used Organic Roasted Vegetable Spice*, ground 
2 tbsp honey 
50ml barbeque sauce 
2 tbsp brown sugar 

*from Attitude Foods

DAY ONE For the marinade:

Combine all dry ingredients in a small bowl.

Preparing the ribs:

If necessary remove the silver skin from the back ribs as this allows the marinade to better penetrate the meat. Make a small slice on the backside along a bone and use your fingers to pull the skin layer off. Alternatively you can ask your butcher to do this for you. Place the ribs on a sheet of tinfoil and sprinkle with marinade mix, rubbing both sides of the ribs. Close up the sides of the tinfoil to form a covered package and place in the fridge overnight.

For the sauce:

Combine the orange juice, Worcester sauce, whiskey and brown sugar together in a saucepan and bring to boil. Reduce the heat and allow it to simmer for about 15-20 minutes until reduced by about a half. Add the remaining ingredients and bring it back to the boil. Set aside to use later on the ribs. If the sauce is not spicy enough you can add a little hot chilli sauce, or to make it sweeter, add more honey or sugar.

DAY TWO Cooking the ribs:

Preheat the oven or covered barbeque to 120°C.

Remove the marinated ribs from the fridge then, still in the tinfoil package, into a roasting dish and in the oven to bake for 4 hours. Remove from the oven and fold back the top of the foil.

Use a pastry brush to glaze the ribs with the sauce and return to the for oven for about 30 minutes, removing them every 10 minutes to re-glaze. Once the sauce has all been spread over the ribs they are ready. Serves 6. 

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