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