Spicy barbecue pork ribs
There are ribs and then there are spicy barbecue pork ribs! This is the best BBQ sauce I’ve ever tasted, just make sure you serve these ribs with masses of napkins. You WILL need them!
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Prep Time
10 Minutes -
Cook Time
75 Minutes -
Serves
4 People
Ingredients
- 1.5 kg American style pork back ribs with the rack left whole
marinade/sauce
- 1 cup tomato ketchup
- 2 tablespoons Dijon mustard
- ¼ cup apple cider vinegar
- 2 tablespoons sweet smoked paprika (Spanish if possible)
- ¾ cup packed dark brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon of dried chilli flakes
- 2 medium garlic cloves crushed
- sea salt and pepper to taste
You'll Need
- 2 Multix Freezer bags
- Multix Extra Wide Alfoil.
- Multix Bake
Method
- Place the ribs in 2 Multix Freezer bags – one inside the other. Add all the marinade ingredients to into a bowl mix well and then transfer to the bags with the ribs. Seal and massage the marinade into ribs and then refrigerate for at least 4 hours (or overnight if possible).
When you’re ready to cook them.
- Preheat oven to 160°C. Line a large oven tray with Multix Extra Wide Alfoil and lay a large wire rack over the lined tray.
- Unseal the bags, remove the marinated ribs brushing off the majority of the marinade sauce as you go into a medium pan. Pour the remaining sauce from the bags into the pan.
- Bake the ribs in the oven for about 1 hour and 15 minutes, brushing lightly every 15 minutes or so with the marinade until tender and slightly caramelized. Remove the ribs from the oven, and cover with a sheet of Multix Bake and Extra Wide Alfoil keep in a warm place while you finish the sauce. Place the pan with the remaining marinade over a medium low heat and bring to a slow simmer. Cook, stirring often for about 5 minutes or until the sauce becomes glossy and dark brown. Remove from the heat.
- Serve the ribs with steak knives so it’s easy to cut them up. The extra barbecue sauce and either chips or jacket potatoes and a salad. Oh, and loads of napkins!