There are ribs and then, there are spicy barbecue pork ribs! This is the best BBQ sauce you’ll ever taste. Make sure you have plenty of napkins! You’ll need ’em! Perfect for the barbecue or the oven, and they sure go well with a cold beverage of your choice.
Spicy barbecue pork ribs
- Prep Time
- Cook Time
- (5 /5)
- 2 ratings
- 1.5 kg American style pork back ribs with the rack left whole
...for the 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
- Place the ribs in 2 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 extra wide foil and lay a large wire rack over the lined tray.
- Unseal the bags and 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 baking paper and extra wide foil. 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!