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Barbecued pork spare ribs
Recipe by:
Robbie Rice
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.
Ready in 1 hour 40 mins
Saved by 112 cook(s)
Ingredients
Serves: 10
- 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
Not quite right? Check out these similar recipes!
Preparation method
Prep: 20 mins | Cook: 1 hour 20 mins1.
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.
2.
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.
3.
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.
4.
Place the boiled ribs in a roasting tin, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
5.
Preheat barbecue for medium-high heat.
6.
Brush cooking grate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.
Tip:
If you like your spare ribs spicy, add Tabasco sauce or crushed chillies to taste.
BBQ tipsCheck out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Provided by:Allrecipes
Last updated:
22 May 2013
Reviews & comments
Easy
Loved it, best ribs off the barby yet, love the secret of making the ribs so tender by boiling
Posted:
23 Apr 2012
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Easy
Everybody thought these ribs were the most amazing ribs they'd had. They literally just fall off the bone.
Posted:
27 Sep 2009
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Took shortcuts.
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.
Posted:
15 Sep 2008
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Veronica
Easy
These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars.
Posted:
15 Sep 2008
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Patricia
Easy
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.
Posted:
15 Sep 2008
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*SUNSHINE*
Easy
Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions, but completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to the boil. After the ribs marinated all day, I wrapped them lightly in foil and placed them on the bbq until they were hot. I then removed the foil and placed the ribs directly on the bbq (don't forget the oil, especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to cook each side. My VERY picky 11 year old son LOVED the ribs, and my husband said, "I don't think ANYTHING could make these ribs any better!" My favourite thing about the recipe itself, besides the results, is the fact that the ingredients are so basic.
Posted:
15 Sep 2008
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Kelly Spelman
Easy
Excellent! Easy to prepare ahead of time. I used boneless pork ribs and they came out great. I wrapped them tightly in foil before putting them on the barbecue…. so they steamed instead of cooked on the outside. Kept them moist.
Posted:
15 Sep 2008
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JO LINNET
