Wednesday, February 21, 2007

Three tasty recipes for pork ribs (one of Jace's current favourite foods):

Barbecued Ribs

Serves 4-6

1.8-2.3kg (American) pork ribs, cut in serving-size pieces
sea salt & cracked black pepper
1 lemon, thinly sliced
1 onion, thinly sliced
1 cup ketchup
1/2 cup Worcestershire sauce
1 tsp chilli powder
1 tsp salt, extra
1 dash Tabasco sauce

Preheat oven to 220ºC.
Place ribs in shallow roasting pan, meaty side down & season with salt & pepper.
Roast in oven for 35 min.
Drain off excess fat & turn meaty side up.
Top ribs with sliced lemon & onion.
Reduce oven to 175ºC & continue to roast ribs for 30 min longer.
Meanwhile, combine remaining ingredients in saucepan over medium heat.
Bring to boil & pour over ribs.
Continue roasting ribs, basting occasionally, for 1 hour.
Tip: Add more water if sauce gets too thick.

Oven Barbecued Ribs

Serves 6

2.7kg meaty (American) spareribs, cut into serving-size pieces

1/2 cup molasses
1/3 cup (white) vinegar
1/4 cup (American) mustard
1/4 cup water
1 tbsp instant coffee
2 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce

Preheat oven to 175ºC.
Place ribs in large shallow roasting pan.
Bake for 1 hour.
Combine sauce ingredients & brush onto ribs.
Bake for 1 hour longer, brushing every 10-15 min with sauce mixture.

Barbecued Spareribs

Serves 6

2.7kg (American) pork spareribs, cut into serving-size portions
sea salt
2 1/2 tbsp chilli sauce
2 tbsp chopped onion
1 1/2 cups pure maple syrup
2 tsp Worcestershire sauce
2 tsp salt, extra
1/2 tsp mustard powder
1/2 tsp chilli powder
1/8 tsp cracked black pepper

Preheat oven to 175ºC.
Sprinkle ribs with salt.
Place ribs on rack in baking pan & bake for 1 1/2 to 2 hours.
Mix remaining ingredients together in saucepan over medium heat & bring to boil.
Baste ribs, then grill over hot coals/BBQ/under griller for 15 to 25 min, basting frequently with sauce mixture.

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