Sticky Barbeque Spare Ribs

Devour!

Ingredients


  • 3 kg baby back pork ribs
  • 2 onions (peeled and sliced in half)
  • 1 bulb of garlic (unpeeled and top sliced off)
  • a generous pinch of sea salt
  • for the barbecue sauce:
  • 60 g demerara sugar
  • 4 tblsp dark soy sauce
  • 4 tblsp tomato ketchup
  • 4 tblsp honey
  • 4 garlic cloves (peeled and finely chopped)
  • 1 tblsp dried english mustard
  • 2 tsp tabasco sauce

Method

  1. Cut the strips of ribs into manageable pieces, with about 3-4 ribs to each piece, then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently for 1-1½ hours until the meat is tender.
  2. Shortly before the ribs are cooked, preheat the grill to medium or light a barbecue.
  3. Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.
  4. Remove the ribs from the pan and place in a large baking dish or roasting tray, then coat with half the barbecue sauce. Cook under the hot grill or on the barbecue for 5 minutes on each side and then serve with the rest of the barbecue sauce (reaheat if necessary) and devour!

Notes:

This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.





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