A very meaty feast for the extended family. The boys (apart from Sam the new vegetarian) were all very happy indeed. They rolled up their sleeves and got stuck into it. I experimented with making some barbeque sauce which turned out to be rather delicious – hot, tangy, smoky….just the way barbeque sauce should taste I think. I never eat the commercial sauce so can’t claim to be any expert, just made it the way my tastebuds dictated. I made a saucepan full of it and all evening people kept sneaking over to the stove and consuming spoonfulls of it (!). Hope I can remember what I put in it so I can recreate it (and post about it with proper quantities etc at a later date).
Here is how I made the ribs. I made a fairly disgusting quantity of these – about 5kg. Below is the recipe for about 2kg of pork ribs.
1 tablespoon sweet paprika
1 tablespoon bitter sweet smoked paprika
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 small onion finely chopped
1 tablespoon dried oregano
1 tablespoon dried thyme or rosemary
1 tablespoon mustard powder
1 teaspoon cumin powder
1 tablespoon honey
Pour the beer over the ribs and then rub in the remaining marinade ingredients. Leave overnight if possible, or at least for a couple of hours. Take them out of the fridge an hour before cooking.
Bake in a moderate oven for about an hour in a large dish covered with foil. Remove from oven and brush with your barbeque sauce.
Cook for a further 30-40 minutes in a covered barbeque (I used a webber with charcoal hence the slight charring on some of them – adds to the smoky flavour I think), basting with more barbeque sauce a couple of times.