These sticky sweet bbq pork ribs are a family favourite, tender moist meat with a sweet sticky sauce delicious served with my ultimate creamy macaroni cheese for pure indulgence or a simple coleslaw & buttered corn on the cob.
Ingredients:
For the ribs:
3-4 baby back pork ribs (depending on size) cut into 3 pieces each
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp smoked paprika
1 tbsp sea salt flakes
1/2 tbsp ground cumin
1/2 tsp chilli powder
1 tsp mustard powder
1 tsp sumac
2 tbsps pure maple syrup
330ml bottle of beer
For the bbq sauce:
2 tbsps olive oil
1 onion finely chopped
2 cloves garlic, crushed
100ml pure maple syrup
2 tbsps tomato puree
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
2 tbsps maple syrup
1/2 tsp chilli flakes or to taste
1 tsp ground cumin
2 tbsps soft brown sugar
200ml bourbon
Method:
1. Combine rub ingredients for ribs, place racks of ribs (bones down) in a large deep roasting tin, massage rub mixture into ribs. Pour bottle of beer into roasting tin, this will help steam the ribs and keep them moist. Cover tightly with foil and place in oven 140˚C /Aga simmering oven, for around 3 hours until meat is soft. They can be left in a low oven for 5-6 hours, the meat will then be falling off the bone, if you prefer your ribs a little firmer only cook for 3 hours.
3-4 baby back pork ribs cut into 3 pieces each, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp smoked paprika, 1 tbsp sea salt flakes, 1/2 tbsp ground cumin, 1/2 tsp chilli powder, 1 tsp mustard powder, 1 tsp sumac, 2 tbsps pure maple syrup, 330ml bottle of beer. |
Meanwhile, make bbq sauce. Place saucepan on low heat /simmering ring on Aga, add oil, then add onion and garlic, cover and cook gently until soft and translucent. Add tomato puree, mustard, Worcestershire sauce, maple syrup, chilli flakes, cumin, sugar and bourbon and simmer for 20 mins until thick, season to taste.
2 tbsps olive oil, 1 onion finely chopped, 2 cloves garlic, crushed, 100ml pure maple syrup, 2 tbsps tomato puree, 1 tbsp dijon mustard, 1 tbsp Worcestershire sauce, 2 tbsps maple syrup, 1/2 tsp chilli flakes or to taste, 1 tsp ground cumin, 2 tbsps soft brown sugar, 200ml bourbon. |
Remove ribs from oven and allow to cool in liquid to firm up slightly. When cool, remove ribs from roasting tin, pour off remaining juices, wash out tin and line with foil, Coat each piece of ribs with bbq sauce coating thickly on meat side. Place in a hot oven 250˚C/Aga roasting oven for 20 mins to heat through, this will make the sauce thick and sticky. Serve.
Note: My family loves this served with macaroni cheese or grilled corn in harissa mayo
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