Barbecued Ribs
Barbecued ribs are a summer treat, but don't hesitate to bake them in the oven during colder weather. Basting them with a rich, tangy sauce makes them delectable. This sauce can be used on chicken, too. A batch can be kept for long periods in the fridge, but take note that the flavours imparted by the chili powder become more intense with time. If it's too hot for you, add some honey or brown sugar, according to your preference.
Adjust this recipe to suit your taste. Try adding dry mustard or Dijon, tabasco sauce or a dash of Worcestershire. Looking for another option? Try Honey Mustard Barbecue Sauce.
This recipe will cover 4-5 racks of pork back ribs. Allow about 1/3 rack per person. For oven method, see below.
Ingredients
2 1/2 cups tomato ketchup
2 teaspoons chili powder
1 teaspoon cayenne
2 teaspoons white or brown sugar or honey
2 tablespoons vinegar - white, balsamic or wine
Method
Combine all the ingredients and bring to a boil momentarily (it can burn easily). Simmer for 20-30 minutes.
Preheat a barbecue to 300 degrees.
Remove the membrane from the back of the ribs. Cut the ribs into pieces for easier eating. Brush the ribs with olive oil, sprinkle with salt and pepper. Grill the ribs on a low heat on the barbecue for one hour or more, until cooked through and tender. Turn occasionally and move them from the centre to the outside and back again so all the ribs are cooked evenly . When the edges of the meat are very slightly charred, the ribs are ready to be basted.
About 15-20 minutes before serving, baste the sauce on both side of the ribs and grill until the sauce is browned. Turn over and grill again until done.
Barbecued ribs are a summer treat, but don't hesitate to bake them in the oven during colder weather. Basting them with a rich, tangy sauce makes them delectable. This sauce can be used on chicken, too. A batch can be kept for long periods in the fridge, but take note that the flavours imparted by the chili powder become more intense with time. If it's too hot for you, add some honey or brown sugar, according to your preference.
Adjust this recipe to suit your taste. Try adding dry mustard or Dijon, tabasco sauce or a dash of Worcestershire. Looking for another option? Try Honey Mustard Barbecue Sauce.
This recipe will cover 4-5 racks of pork back ribs. Allow about 1/3 rack per person. For oven method, see below.
Ingredients
2 1/2 cups tomato ketchup
2 teaspoons chili powder
1 teaspoon cayenne
2 teaspoons white or brown sugar or honey
2 tablespoons vinegar - white, balsamic or wine
Method
Combine all the ingredients and bring to a boil momentarily (it can burn easily). Simmer for 20-30 minutes.
Preheat a barbecue to 300 degrees.
Remove the membrane from the back of the ribs. Cut the ribs into pieces for easier eating. Brush the ribs with olive oil, sprinkle with salt and pepper. Grill the ribs on a low heat on the barbecue for one hour or more, until cooked through and tender. Turn occasionally and move them from the centre to the outside and back again so all the ribs are cooked evenly . When the edges of the meat are very slightly charred, the ribs are ready to be basted.
About 15-20 minutes before serving, baste the sauce on both side of the ribs and grill until the sauce is browned. Turn over and grill again until done.
Oven Method: Bake ribs on an open roasting pan for 90 minutes-2 hours at 250-275 degrees. Raise oven temperature to 375-400 degrees, coat the ribs with the sauce as above, Bake until browned.
OR Boil ribs until cooked through, then coat with sauce and bake at 375-400 degrees, until browned.
OR Boil ribs until cooked through, then coat with sauce and bake at 375-400 degrees, until browned.