Pork Spare Ribs in Barbeque Sauce

27 March 2014


1 kilo pork spare ribs


For the Sauce:

3 tbsp brown sugar

2 tbsp mustard

2 cloves of garlic, chopped

2 tsp paprika

1 tsp coriander powder

1 tsp dried thyme

1 tsp dried basil or 3-4 fresh leaves

1 tsp oregano

1 tsp cumin

2 tsp salt

2 tsp black pepper

1 cup ketchup

1/3 cup sunflower oil



First prepare the barbeque sauce. Mix all the ingredients in a bowl. Place the spare ribs in a deep baking dish and spread the sauce with a basting brush on both sides of the ribs and refrigerate overnight to marinate. The next day, preheat the oven to 200°C. Arrange the ribs in a non-stick oven safe pan, leaving as little space between them as possible. Pour on the leftover sauce and bake for 50 minutes to an hour. Check the meat to be sure it’s cooked all the way through. Serve with the excess juice from the pan drizzled on top.



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