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 byFast 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.
