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TERRY'S BBQ RIBS

Prep/Cooking Time: 45-60 Minutes

Printable Version

A good warming dish on a stormy day

Serves 4

Ingredients

  • 8kg USA Baby Back Ribs
  • 40g Table Salt
  • 20g L&P Sauce
  • 5g Black Pepper
  • 600g Onion, Peeled
  • 600g Carrot, Peeled
  • 600g Celery
  • 2tin Chopped Tomato
  • 100g Garlic, minced
  • 2bot Colman's OK Sauce(335g)
  • 360g Tomato Paste
  • 2Bot Apple Cider(330g)
  • 1Tin Chipotle (198g)
  • 60g Cumin Ground
  • 100g Brown Sugar
  • 25ml Olive oil
     

Instructions

  • Place the baby back ribs in a shallow pan 
  • Add to the pan the roughly chopped vegetables
  • Also add to the pan the canned tomatoes, Lea & Perrins sauce, salt and pepper
  • Cover the pan with the aluminum foil and bake in the oven for 4-6 hours at 160c
  • In a thick bottom pan place the minced garlic with the olive oil
  • Cook over a low gas till the garlic is tender but with no colour
  • Add the spices to the pan and cook to release the flavour
  • Add to the pan the tomato paste and cook for 2-5 minutes stiring occasionally
  • Next add all the remaining ingredients and mix well
  • Leave to cook over a low gas till the tomato paste is fully cooked out
  • Once cooked blend using an immersion blender
  • When the ribs are cooked remove them from the tray and coat with the BBQ sauce
  • Leave to cool and reserve in the fridge till needed

To serve

  • Cut the ribs to the correct portion size and place on the grill
  • Once starting to colour turn over and coat with the BBQ sauce
  • Cook for a further 2 minutes
  • Turn again and coat the remaining side with the BBQ sauce
  • Serve with extra BBQ sauce