Sticky BBQ pork spare ribs

Get the ribs tender first under foil. The sticky glaze goes on only at the end, in a hot oven.

Serves

4 people

Prep

10 minutes

Cook

2 hours 15 minutes

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From the shop

Start with 1 kg of pork spare ribs. Pork ribs take the same glaze. Check them at 2 hours and give them more time under the foil if the meat is not yet tender.

Ask for the ribs in the shop’s BBQ marinade when you order if you want a head start on the flavour.

Make sure the ribs are tender before the final glaze goes on. The glaze only adds colour and stickiness. It does not soften the meat.

Ingredients

• 1 kg pork spare ribs
• 125 ml barbecue sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 125 ml water
• Salt and cracked black pepper

Method

1. Heat the oven to 150°C. Mix the barbecue sauce, sugar, vinegar and paprika in a bowl.
2. Season the ribs. Lay them in a roasting dish in one layer. Coat them with half the sauce. Pour the water into the base of the dish.
3. Cover the dish tightly with foil. Cook for 2 hours, until the meat is tender and starts to pull away from the bone.
4. Take off the foil. Turn the oven up to 220°C. Brush the ribs with the rest of the sauce.
5. Cook uncovered for 10 minutes, until the glaze is dark and sticky. Rest for 10 minutes before you cut them.

Serve it

Serve with coleslaw and corn on the cob, or with potato salad. Put out plenty of paper towel.