BBQ Pork Spare Ribs🍖
This pork ribs recipe with homemade bbq sauce is on the top of our list for how delicious it is. The sticky bbq sauce and fall-apart tender meat make you unable to stop wanting more!
- 2 to 2.5kg / 4 to 5lb pork ribs (2 racks) - 3/4 cup (185ml) sweet alcoholic apple cider (hard cider), or apple juice - 1 tbsp olive oil
Homemade BBQ sauce - 1/2 cup (125ml) apple cider vinegar - 1/3 cup brown sugar - 1 1/2 cups of ketchup - 2 tsp mustard powder - 1.5 tsp garlic powder - 2 tsp Worcestershire sauce - 1.5 tbsp molasses - 1 tsp salt - 1 tsp black pepper - 1 tsp Tabasco or cayenne pepper - 1/2 cup (125ml) water (or use remaining apple cider!)
Combine the Rub ingredients and rub onto both sides of the ribs (most on the meaty side). Set aside to marinate for 20 minutes (or overnight).
Preheat oven to 160°C/320°F (all oven types).
Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
Line a new tray with foil then baking/parchment paper (you'll thank me later).
Remove ribs from oven, transfer to the lined tray. Pour any juices from the tray over the ribs.
Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
Cut ribs into individual or multiple rib portions and serve with remaining Barbecue Sauce!
Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Adjust to taste: sweetness with brown sugar/honey, salt, and sour with vinegar. Use for glazing ribs and as a sauce for serving.
El Campesino visit us for all your ingredients.