Barbecue ribs

Charita Jones ribs are hot, smoky and meltingly tender
By Charita Jones
Barbecue ribs
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: easy

Ingredients

  • 2 1/2 kg pork ribs, washed and patted dry

For the rib marinade

  • 200 ml soy sauce
  • 250 ml cooking oil
  • 75 g dried red chilli flakes
  • 2 tbsp cajun seasoning
  • 1 tbsp cinnamon
  • 3 tbsp mixed herbs
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp cumin
  • 300 g brown sugar

For the barbecue sauce

  • 800 g tinned chopped tomatoes
  • 1 orange, peeled and cut into large pieces
  • 220 g tinned chopped pineapples
  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 250 ml distilled white vinegar or cider vinegar
  • 200 g brown sugar
  • 1 pinches salt
  • 1 pinches pepper
  • 2 tbsp cajun seasoning
  • 2 tbsp smoked paprika
  • 200 g store brought smoky barbecue sauce, (it adds a smoky taste and helps to thicken the sauce)

To serve

  • salad
  • beer

Method

1. For the rib marinade: put all the ingredients, except the sugar, in a large pan and bring to the boil. Stir in the sugar, lower the heat and simmer for 5 minutes.

2. Remove from the heat and cool the mixture. Pour over the ribs and leave to marinate overnight if possible, or at least 1 hour.

3. Preheat the oven to 200C/gas 6.

4. Heat a griddle pan over a high heat. Brush of any excess marinade from the ribs and brown on the hot griddle.

5. Turn the ribs skin side down and cover with tin foil. Cook for another 2 minutes on each side this will add to the smoky flavour.

6. Transfer to a baking sheet and cook in the oven for 40 minutes 1 hour, until tender.

7. For the barbecue sauce: combine all the ingredients except the bottled sauce in a pan and bring to the boil, then add the bottled sauce. Cook over a low heat until the mixture has reduced by half; this can take anything from 30 minutes to an hour. It should be fairly thick but still pourable.

8. Remove from the heat and, when it has cooled down a little so you wont burn yourself, blend with a hand-held electric blender. (The sauce can be kept in the fridge for up to 2 weeks.)

9. Brush the homemade barbecue sauce over the ribs and return to the oven for another 30 minutes or until the meat begins to fall from the bones.

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