Barbecue Ribs
Smoky, sweet, sticky - these barbecue ribs bring together a range of incredible flavours!
What's more, the recipe is relatively simple and uses ingredients that you're already likely to have at home.
Shopping list
- 2 pork spare ribs
- 600ml tomato ketchup
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp pure maple syrup
- 1 tbsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp dried oregano
- Meat temperature probe
Method
Preheat the oven to 160°C.
Mix together all the ingredients except for the pork ribs in a bowl and then transfer to a pan and warm on a low heat.
Add a splash of water to keep consistency pourable.
Lay ribs on a baking tray and coat with the glaze. Remember to leave around 1/4 of the glaze for later!
Cover the ribs with foil and bake in the oven for 2 hours.
Remove the ribs from the oven and coat with the remaining glaze. Return the ribs uncovered to the oven and bake for another 25 minutes. The centre of the pork needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
Serve the ribs with your garnish of choice!
Ingredients
Directions
Preheat the oven to 160°C.
Mix together all the ingredients except for the pork ribs in a bowl and then transfer to a pan and warm on a low heat.
Add a splash of water to keep consistency pourable.
Lay ribs on a baking tray and coat with the glaze. Remember to leave around 1/4 of the glaze for later!
Cover the ribs with foil and bake in the oven for 2 hours.
Remove the ribs from the oven and coat with the remaining glaze. Return the ribs uncovered to the oven and bake for another 25 minutes. The centre of the pork needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
Serve the ribs with your garnish of choice!