Creating your own BBQ ribs. All you need is time and a tasty spice rub!

 

It all starts with the spices, the dry spices that marinate into the meat and allow the tenderizing  of the meat to happen, then the slow cooking and the fast blast on the BBQ  with some tangy sweet and spiced homemade BBQ sauce.

get your spices all laid out

First I start with a collection of spices that add flavour, salt and that classic BBQ rub notion.

spices add flavour and body.

 

 

Covering and cooking these at a low temperature for 2-3 hours, allows the flavour to infuse and the meat to fall off the bone.

A quick BBQ sauce made with spices and some sweet brown sugar, brushed onto of the ribs and BBq till caramelised and golden.

 

Serve these up with some zoodles and a quinoa mix and you have yourself a healthy meal, homemade and full of flavour.

Sometimes the hankering for ribs gets us at a time when we don’t have the opportunity or the energy to cook, if this moment takes you and you need to get your fix, go to RASHAYS Casual Dining and see what they have to offer, the ribs there might just fill that void.

Or get yourself sorted and give the recipe a go …

 

 

BBQ Ribs with Zoodles

Preparation time-25 minutes

Cooking time 2 hours 20 minutes

Serves 6

 

 

1 Tbsp brown sugar

1 Tbsp paprika

1 tsp garlic powder

1 tsp celery salt

½ tsp dry mustard

½ tsp ground black pepper

¼ tsp cayenne pepper

2- 2- ½ kgs American style pork ribs

2  zucchinis, spiralized

1 cup cooked quinoa

Juice of 1 lemon

2 Tbsps extra virgin olive oil

 

 

Maple BBQ Sauce

1 Tbsp butter

1 onion, finely chopped

2 cloves garlic, finely chopped

1 cup tomato puree

¼ cup  maple syrup

¼ cup cider vinegar

¼ cup water

2 Tbsps brown sugar

1 Tbsp chilli powder

1 Tbsp mild American mustard

1 Tbsp Worcestershire sauce

½ tsp salt

 

 

1 Preheat oven to 180c or 160c fan forced. For the spice rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper and cayenne pepper. Sprinkle evenly over both sides of ribs. Rub in with your fingers.

2 Wrap each rib rack in foil sprayed with cooking oil and place onto a roasting tray. Cook for 2 hours till tender. Unwrap from foil.

3 For sauce, heat butter in a medium saucepan over medium heat, add onions and cook for 5 minutes or till softened. Add garlic and cook for 30 seconds. Stir in tomato puree, maple syrup, vinegar, water, brown sugar, chilli powder, mustard, Worcestershire sauce and salt. Bring to the boil. Reduce heat and simmer for 20-25 minutes, or till sauce has thickened.

4 When ribs are ready. Heat BBQ to medium high heat. Cook ribs for 10 minutes, brushing with some of the sauce and turning to coat till golden and coated.Serve ribs with remaining sauce, and zoodles.

BBQ Ribs With Zoodles

5 To make the zoodles, combine zucchini with quinoa, lemon juice and olive oil, season to taste with  sea salt and cracked pepper.

 

Sizzle tip –BBQ  Ribs like this take time and a little organisation. Prepare the ribs and make them on a weekend, or a night when you have time to cook them for the long slow cooking. The oven does all the work, so relax and allow the long slow cooking and tenderising of the meat to transform your weekend cooking.  The sauce can be made and kept in the fridge for up to 2 weeks. Make a second batch and stir fry it through some chicken breasts with snow peas and serve with steamed rice.

Organisation is the Key to long slow cooking.

 

 

 

 

 

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