Delicious Prime Pork Ribs on the Barbecue
Ingredients
Pork ribs
Seasoning
Marinade Ingredients
1 large onion, chopped
2 tablespoons Demerara sugar
2 oz. (50g) margarine or butter
2 teaspoons tomato puree
1 tablespoon lemon juice
2 teaspoons mustard powder
2 tablespoons wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon clear honey
1 teaspoon chili seasoning
quarter pint (150ml) water
pinch of dried mixed herbs
Method
Decide first which BBQ method you wish to choose.
Grilling and basting is ideal for prime tender ribs.
Marinating is ideal for the cheaper cuts. Prepare the BBQ sauce first and marinade the ribs prior to cooking for several hours.
To save time BBQ Rubs and Spices may be used as an alternative to marinades.
Top quality, prime pork ribs. Succulent and tender. Cooked over hot coals to seal in the juices.
Prepare your BBQ for the direct method (grilling) Wait until the charcoal is covered in white ash and really hot.
Place the ribs on the grill and don't turn for several minutes. This will allow the ribs to "burn in" the char grilled stripes we all like to see on BBQ food. Turn the ribs and cook until the juices run clear.
The best time to apply BBQ sauce is 5 to 10 minutes before the ribs are cooked.
With a basting brush add the sauce to each side of the ribs and continue grill to bake the sauce onto the ribs.
Prepare the sauce below which is a traditional tangy BBQ sauce
BBQ Sauce
Melt the butter or margarine in a saucepan
Add the onion and fry gently for about 5 minutes or until the onion softens. Increase the heat a little, add all the other ingredients and stir well.
Bring to the boil, then reduce the heat and simmer for about 10 minutes, or until the sauce becomes syrupy
Ideal to serve with chicken, hamburgers, spare ribs or sausages.
Marinating
Marinating the cheaper cuts in the barbecue sauce will benefit the ribs, producing a more tender and less chewy meat.
Place the ribs in the BBQ marinade sauce and leave for several hours or overnight is best.
The sauce will result in a messy grill, so cook last and have plenty of paper napkins at hand when serving.
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