28 April 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Barbecued Pork Spare Ribs
Autumn has well and truly kicked in, and as we all go slightly mad in iso we turn to cooking up a storm in the kitchen.
Barbecued pork spare ribs are oh so delicious and will be sure to win you brownie points with your significant other.
Paired perfectly with our Mama Goat Merlot for a good time.
What you’ll need:
500ml (2 cups) hot water
2 pork rib racks
Spiced BBQ Glaze
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar, firmly packed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3 teaspoons Paprika Smoked
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
Preheat oven to 180C/160C fan-forced. Place tomato sauce, Worcestershire, sugar, vinegar, mustard, paprika, oregano and cumin in a large saucepan over low heat.
Stir for 2-3 minutes, until sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring, for 5 minutes, until thickened slightly (don’t let it boil). Cool.
Combine the hot water and 2 tbs glaze in a roasting pan. Add the ribs. Cover the pan tightly with foil. Bake the ribs, turning once, for 2 hours or until tender.
Brush ribs with remaining glaze (see tips). If the glaze is too thick to brush, transfer to a microwave-safe bowl. Heat on Medium, in 30-second bursts, to thin slightly.
Preheat a barbecue grill or chargrill pan on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.
Cover ribs with foil and set aside for 2-3 minutes to rest before carving. Use a large sharp knife to cut between the ribs and transfer to a serving platter.