Pork ribs with a sweet and spicy glaze

Pork ribs with a sweet and spicy glaze

This juicy, flavoursome pork recipe is a real taste of the American South and perfect for a barbecue.

Pork ribs with a sweet and spicy glaze

  • Serves icon Serves 6
  • Time icon Takes about 15 min to make, 1 hour 20 min to barbecue, plus marinating and resting

This juicy, flavoursome pork recipe is a real taste of the American South and perfect for a barbecue.

Nutrition: per serving

Calories
852kcals
Fat
28.8g (9g saturated)
Protein
75.3g
Carbohydrates
78.4g (30.7g sugars)
Salt
2.6g

Ingredients

  • 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)
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Method

  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.

Nutrition

Nutrition: per serving
Calories
852kcals
Fat
28.8g (9g saturated)
Protein
75.3g
Carbohydrates
78.4g (30.7g sugars)
Salt
2.6g

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