1 kilogram (2.2lb) pork spare ribs (the ones I get usually come as 500g pieces (about 1lb))
½ cup BBQ spice rub
½ cup BBQ sauce (your favourite brand or see recipe below to make your own)
1x 410 gram tin tomato puree
¼ cup brown sugar
¼ cup apple cider vinegar
1 Tablespoon worchestershire sauce
1 Tablespoon BBQ spice rub
Preheat the oven to 150°C/300°F.
Sprinkle the BBQ spice rub all over the rib racks and rub into the meat using your hands making sure to coat the ribs evenly. Wrap the racks of ribs in tinfoil, or place them in a baking dish and cover in tinfoil and bake for around 3 hours. They will be ready after 2 & ½ hours but the extra 30 minutes makes them fall apart which is what you want.
Remove from the oven 15 minutes before you want to serve them and uncover or unwrap.
For dry ribs: Use a pastry brush to baste the ribs with the cooking juices from the pan. Cook for a further 15 minutes.
For BBQ ribs: Use a pastry brush to baste the ribs with BBQ sauce. Cook for a further 15 minutes.
Remove from the oven and serve immediately with extra BBQ sauce and lots of paper towels!
Add all ingredients to a small pot and bring to the boil, stirring occassionally. Once the sauce comes to the boil, let it simmer for 5 minutes until thickened. Set aside until ready to brush on the ribs or serve as a dipping sauce. Sauce will keep in the fridge for a few weeks.
Calories: 708kcal | Carbohydrates: 58g | Protein: 48g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 185mg | Sodium: 579mg | Potassium: 977mg | Sugar: 55g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 106mg | Iron: 2.9mg
Original of the video here