RECIPE ROOM

  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Barbecued pork ribs with spicy sauce

    4

    Ingredients

    • 3kg American-cut free range pork ribs
    • 500ml red wine
    • 6 garlic cloves
    • salt and pepper
    • 400g can diced tomatoes
    • ¼ cup brown sugar
    • ¼ cup cider vinegar
    • ¼ cup treacle
    • 2 tbsp tomato paste
    • 1 tbsp smoked paprika
    • 2 tsp ground cumin
    • 2 tsp Tabasco sauce

    Barbecued pork ribs with spicy sauce

    What is it about ribs that capture the imagination of every red-blooded man? In part it is the essentially carnivorous nature of the task. With bones sticking out in every possible direction, there’s no disguising the deceased nature of the meal. In unspoken ways, ribs feed the hunter myth to which all men subscribe.

    And then there’s the simplicity of the meal. Always marinate the meat for at least a day, and then use the gentlest of cooking techniques.

    Method

    Combine the pork ribs, wine and garlic, then marinate overnight.

    Arrange the ribs on wire racks set over trays and place in the centre of a barbecue whose outside burners are set to low.

    Cook for 3-4 hours, basting regularly with wine, until the meat pulls away from the bones.

    Pour the tomatoes, sugar, vinegar, treacle, tomato paste, spices and Tabasco into a saucepan and set over a high heat. Boil for 5 minutes, until thickened, then serve with the ribs.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Pork can be frozen for up to 6 months – use a freezer bag or airtight container and thaw in the fridge for 24-48 hours before cooking.

    • FoodWise recommends free-range and organic purchases where possible to ensure the highest possible standards of animal welfare.

    Barbecued pork ribs with spicy sauce was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe