Pineapple BBQ Spare Ribs
Sweet and tangy BBQ Spare Ribs served with pieces of pineapple and chilli.
- Makes : 2-3 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) salt
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chilli powder
2 tsp (10 ml) cumin
2 tsp (10 ml) mustard powder
2 tsp (10 ml) ground garlic
1 Tbsp (15 ml) sage
2 tsp (10 ml) black pepper
a knob of butter for frying
1 large onion, diced
2 garlic cloves, finely diced
1 C (250 ml) brown sugar
½ C (125 ml) apple cider vinegar
¼ C (60 ml) tomato sauce
1 C (250 ml) pineapple juice
1 C (250 ml) fresh pineapple, finely chopped
2 Tbsp (30 ml) Worcester sauce
2 Tbsp (30 ml) Dijon mustard
1 Tbsp (15 ml) Sriracha sauce
1 tsp (5 ml) mustard powder
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) cumin
2 racks of meaty pork ribs (about 2 kg)
oil for brushing
½ C (125 ml) chopped pineapple, to serve
small handful chopped chives, to serve
red chillies, finely chopped (optional)
Toss all of the dry rub ingredients into a container, seal with a lid and shake to combine.
In a medium-sized saucepan over medium heat, fry the onions in the butter until they begin to brown. Add the garlic and cook for a minute until fragrant. Add the rest of the ingredients and bring to a boil. Simmer for 15 minutes until the mixture thickens slightly.
Light a medium-sized fire so that the coals are ready to go when you’re ready to char the ribs.
To remove the silver skin on the ribs, work a butter knife under the skin on the corner of the bone. Gently pry the skin up then grip it using a piece of kitchen towel and pull it off. It should come off in one piece, if not just apply the same technique again until it is removed.
Now it’s time to apply the rub and don’t be shy about it. Use the entire batch of dry rub on the ribs and make sure that you coat them all over. Try and do this at least an hour before cooking, even longer is better.
Set the oven to 180 °C before you head outside to braai. Brush the ribs with a little oil just before they go onto the coals. Braai the ribs over medium heat coals and flip frequently. You’re not trying to cook the ribs all the way through, you only want to get a tasty caramelised crust. Move the ribs around the grill to deal with any flame flare ups. When you’ve got good colour, you’re done with the fire and it’s time to hit the oven.
Place the ribs into a roasting tray and then bring the marinade back up to the boil on the stove. Pour the hot marinade over the ribs and then cover the roasting dish tightly with heavy duty foil. Pop the ribs into the oven for 1 ½ hours to cook. Turn the ribs at the 45 minute mark and baste with the marinade.
Remove the ribs from the roasting tray and place them on a baking tray. Brush the ribs with the braising liquid then grill in the oven until caramelised and awesome. Top with chopped chives, pineapple and chilli (optional) and serve.