Time, not heat. Three hours covered in a low oven softens the ribs. Ten minutes uncovered at the end makes them sticky.
From the shop
Start with 1 kg of beef spare ribs. Short ribs take the same glaze and an extra 30 minutes under the foil.
Ask for the ribs in the shop’s BBQ marinade when you order ($1 an item) if you want a head start on the flavour.
Keep the dish tightly covered for the long cook. If the foil lifts, the liquid boils off and the ribs dry out before they soften.
Ingredients
- 1 kg beef spare ribs
- 125 ml barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 125 ml water
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Beef Spare Ribs$24.99per kilogram
Big Rick's Original BBQ Sauce$9.99
Angus Short Ribs$26.99per kilogram
Method
- Heat the oven to 150°C. Mix the barbecue sauce, sugar, Worcestershire sauce, vinegar, paprika and garlic powder.
- Season the ribs. Put them in a roasting dish in one layer. Coat them with half the sauce. Pour the water into the base of the dish.
- Cover the dish tightly with foil. Cook for 2 hours 30 minutes to 3 hours, until the meat pulls away from the bone.
- Take off the foil. Turn the oven up to 220°C. Brush the ribs with the rest of the sauce.
- Cook uncovered for 10 minutes until the glaze is dark and sticky. Rest for 10 minutes.
Serve it
Serve with coleslaw and corn bread, or potato salad. Put out paper towel.