1.5 kg pork ribs
Spice Rub
1/4 cup olive oil
2 tbs tomato sauce
2 tbs bbq sauce
1 tbs brown sugar
1 tsp smoked sweet paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 brown onion, finely chopped
Marinade for baking
125 mls bourbon
125 mls malt vinegar
1 cup brown sugar
1 tsp ground cinnamon
1 tsp mustard powder
1 tsp smoked sweet paprika
2 tbs tomato sauce
2 tbs BBQ sauce
1 onion finely chopped
1 tomato, finely chopped
1 orange rind + juice
- Combine all the rub ingredients in a bowl and rub over the ribs. Ideally you want to leave the ribs to marinate over night but if you are short on time then 2-3 hours is ok as well.
- Pre-heat your oven to 180°C
- Heat your BBQ on high. Cut the ribs into 3-4 portions (each portion will have about 3 ribs per portion). Drizzle oil over the ribs and cook on the BBQ until they are sealed, approximately 3-4 minutes.
- Place all the marinade ingredients into a saucepan and bring to the boil, let the sauce reduce slightly.
- Place ribs into a heavy based roasting pan, top with the marinade mixture, cover with foil and bake for approximately 1.5 hours. You need to check the ribs each 20 minutes and turn them over at each check. Your ribs will be ready when they are falling off the bone.
Serve with lime wedges and a glass of wine.
Slow Cooked Pork Ribs
To-die-for slow cooked ribs originally done by Gary Mehigan from Master Chef Season 2.
Author: FinSki's
Recipe type: Finger Food
Cuisine: Modern
Ingredients
- 1.5 kg pork ribs
Spice Rub- ¼ cup olive oil
- 2 tbs tomato sauce
- 2 tbs BBQ sauce
- 1 tbs brown sugar
- 1 tsp smoked sweet paprika
- 1 tsp mustard powder
- 1 tsp ground cumin
- 1 tsp dried oregano leaves
- ½ brown onion, finely chopped
Marinade for baking- 125 mls bourbon
- 125 mls malt vinegar
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp mustard powder
- 1 tsp smoked sweet paprika
- 2 tbs tomato sauce
- 2 tbs BBQ sauce
- 1 onion finely chopped
- 1 tomato, finely chopped
- 1 orange rind + juice
Method
- Combine all the rub ingredients in a bowl and rub over the ribs. Ideally you want to leave the ribs to marinate over night but if you are short on time then 2-3 hours is ok as well.
- Pre-heat your oven to 180°C
- Heat your BBQ on high. Cut the ribs into 3-4 portions (each portion will have about 3 ribs per portion). Drizzle oil over the ribs and cook on the BBQ until they are sealed, approximately 3-4 minutes.
- Place all the marinade ingredients into a saucepan and bring to the boil, let the sauce reduce slightly.
- Place ribs into a heavy based roasting pan, top with the marinade mixture, cover with foil and bake for approximately 1.5 hours. You need to check the ribs each 20 minutes and turn them over at each check. Your ribs will be ready when they are falling off the bone.
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Hey!
Thats simply the best recipe i have red. Will try it surey.
Let me clear one thing does “1 tbs brown sugar” makes a lit of impact. My mother is a diabetic so i want to avoid it. Does it have a lot of impact on the taste? Plz share some alternative friendly for sugary patients.
Hi again 🙂
You can certainly remove the brown sugar. The only effect will be removing the sweetness that also adds to the stickiness. But still a stunning dish!