This recipe started with another colleague, Bob, who heard me talking about the first ribs I was ever going to make and gave me his magic recipe. It was okay, but usual, I have made my changes! This works perfectly for a normal size rack of pork ribs you can get at the store, say 12 ribs. Don’t put the sauce on until the end of the grilling, or it will burn. I serve this with the usual salad sides, focusing on freshness of ingredients and tastes – potato salad, tomato and mozzarella salad and a big green salad with avocado. Perfection!
Ingredients
- 1 slab baby back pork ribs
- 1 teaspoon red chili pepper and salt and pepper for the dry roasting
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped or minced
- 1 cup water
- 1/4 cup tomato paste
- 1/4 cup white wine vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon liquid smoke (if you don’t have this, don’t worry!)
- 1 tablespoon whiskey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon molasses
- 1 teaspoon ground red chili pepper
Instructions
- Preheat oven to 300 degrees F
- Use kitchen paper to pat the rib rack dry and trim any visible fat off the slab
- Sprinkle salt, pepper and chili powder all over the rack and wrap in tin foil. Bake in oven for 2.5 hours
- For the wet sauce, fry the onions in the oil for 5 minutes
- Add the remaining ingredients and combine. Bring to the boil then reduce to a simmer
- Simmer for one hour until thick. Set aside
- the ribs can be set aside too until late (refrigerate if longer than 30 mins resting time)
- Grill the ribs for 3 minutes on each side, then slather with the wet sauce, grill for another two minutes each side, then slather with the sauce again, and serve! Delicious!