BBQ Pork Spare Ribs
BBQ Pork Spare Ribs
This is a great way to cook ribs, get the flavour into them and soft inside, and then transfer to the BBQ to get the saucy, smoky outdoor flavour.
Ingredients
Serves: 8
- Ribs
- 3kg pork spare ribs
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- Sauce
- 1 teaspoon dry mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons distilled white vinegar
- 1/2 cup (125ml) steak sauce
- 3 tablespoons white wine
- 2 cloves garlic, crushed
- 2 teaspoons ground black pepper
- 8 tablespoons (160ml) plum sauce
- 1 cup (250ml) honey
- 60ml molasses
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Ribs: Place ribs in a large saucepan, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
- Remove from heat and either let stand until ready to barbecue or cook immediately.
- Sauce: Mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
- To Serve: If possible BBQ the ribs 15-20cm from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (16)
Very tasty! I wish I would have thought of putting spice in the water while boiling ribs years ago! I cut the recipe in half and it was perfect! - 10 Aug 2002 (Review from Allrecipes USA and Canada)
The sauce was excellent! To make my ribs more tender, I didn't boil them, I wrapped the ribs in foil sprayed lighty with "pam" and baked at 275-300F (depending on oven) for 3 1/2-4 hrs and then brushed the sauce on ribs broiling in oven (watching). Repeated this step 4 times. These ribs fell right off the bone. I sprinkled salt/pepper and garlic spice on ribs before wrapped in foil. - 07 May 2009 (Review from Allrecipes USA and Canada)
This was excellent! My family raved about them. Definitely a keeper. - 28 May 2003 (Review from Allrecipes USA and Canada)
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