Events and Celebrations

  • 1 kg (2 lb) pork spare rib rack
  • 1 tablespoon olive oil, plus extra for brushing
  • 4 tablespoons Smoky Barbecue Rub (see page 194)
  • 250 ml (8 fl oz) tomato purée
  • 125 ml (4 fl oz) treacle
  • 75 ml (3 fl oz) maple syrup
  • 75 ml (3 fl oz) white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • salt and black pepper

Place the ribs in a large, shallow nonmetallic dish. Mix the oil and barbecue rub together and then rub this all over the ribs. Cover and leave to marinate overnight in the refrigerator.

Meanwhile, make the barbecue sauce. Place all the ingredients in a saucepan and heat gently until boiling. Simmer gently for 10—15 minutes until the sauce has thickened slightly, then set aside to cool.

Remove the ribs from the dish, brush with a little extra oil and cook on a medium barbecue for 10 minutes on each side. Brush liberally with the barbecue sauce and transfer to a rack set in a roasting tin.

Cook by indirect grilling (see page 12) for a further 25—30 minutes on each side, basting frequently with more sauce, until charred and tender. Serve with a green salad, if liked.

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