About this recipe:This is an excellent dish for a summer barbecue party. Make the ribs in advance, and when your guests have arrived, finish them off on the barbecue. You'll have them wondering how they got so tender and tasty so fast.
2 to 2.5kg (5 lb) pork spare ribs, cut into serving size pieces
100g (4 oz) butter
1 medium onion, chopped
1 tablespoon minced garlic
110ml (4 fl oz) distilled white vinegar
225ml (8 fl oz) water
225ml (8 fl oz) ketchup
225ml (8 fl oz) barbecue sauce
juice of 1 lemon
salt and freshly ground black pepper to taste
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Place ribs in large frying pan or roasting tin. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat.
In a blender, combine 225ml (8 fl oz) water, vinegar, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute. Pour into the saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
Place the boiled ribs in a roasting tin, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
Preheat barbecue for medium-high heat.
Brush cooking grate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.
If you like your spare ribs spicy, add Tabasco sauce or crushed chillies to taste.
I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to cook. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favourite bottled BBQ sauce. It's just as good and much easier. I barbecue the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper. - 15 Sep 2008
Loved it, best ribs off the barby yet, love the secret of making the ribs so tender by boiling - 23 Apr 2012
Made these on the spur of the moment in the oven. My brother came over to visit and said they were, "the best ribs he ever had". What a surprise considering I didn't even have time to marinade the ribs. - 15 Sep 2008