This rib recipe is a real winner for a summer barbie. The spice rub and glaze give them a fabulous taste of America
- 2 x 1.3kg racks meaty pork ribs
- Coleslaw and baked potatoes, to serve
For the barbecue spice rub
- 2 tbsp smoked paprika (sweet or hot)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp caster sugar
- 1 tsp dried oregano
- ½ tsp dried thyme
- For the sweet and spicy glaze
- 250ml tomato ketchup
- 100g dark soft brown sugar
- 2 garlic cloves, finely chopped
- 3 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 1 tsp barbecue spice rub (see above)
- 1. Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze. Put the ribs, 1 at a time, onto a large baking tray and sprinkle all over with the remaining spice rub. Cover and chill for at least 4 hours or up to 24 hours.
- 2. For the sweet and spicy glaze, mix all the ingredients together in a bowl.
- 3. If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking.
- 4. Put the ribs onto the rack of the barbecue, bony-side down, making sure they are not directly over the heat. Cover with a lid and barbecue over an indirect medium heat for 30 minutes each side, until the ribs are tender and a deep reddish-brown.
- 5. Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until nicely caramelised and sticky – brush with the remaining glaze.
- 6. Lift the ribs onto a board, brush once more with the glaze, cover with foil and rest for 10 minutes. Using a large, sharp knife, cut between the bones to separate the ribs. Serve with the coleslaw and baked potatoes.
Per serving (based on 6): 852kcals, 28.8g fat (9g saturated), 75.3g protein, 78.4g carbs, 30.7g sugar, 2.6g salt
Cooking temperature: Indirect medium heat.
Viñalba Malbec Reserva 2009/2010 Mendoza
Sourced from vineyards at the foot of the Andes, grown at different altitudes to achieve the perfect balance between tannin and acidity. This wine is effortlessly smooth, with sweet juicy black fruits complementing intense plum and dark chocolate notes. Firm tannins make it an ideal pairing for these barbecued pork ribs.