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.