Best-ever barbecue ribs
Ready in 1 hour 15 minutes, plus marinating
2kg pork ribs
Simmering ingredients:
1 onion, quartered
1 bulb garlic, halved
1 litre apple juice
large sprig thyme
1 tbsp black peppercorns
1 tbsp paprika
4 tbsp malt vinegar
For the barbecue sauce:
1 tbsp oil
1 onion, finely chopped
4 garlic cloves, chopped
400g can chopped tomatoes
2 tsp mustard powder
2 tsp smoked chipotle chilli flakes
2 tbsp smoked paprika
1 tbsp paprika
100g brown sugar
4 tbsp Worcester sauce
1 Cut the ribs into manageable-sized pieces so that they’ll fit into a large pan. Place in the pan with all of the simmering ingredients, plus enough water to cover completely. Bring to the boil, skim off any foam and simmer for 1 hour until perfectly tender. Drain and place in a large shallow dish.
2 To make the barbecue sauce, heat the oil in a large pan, add the onion and gently cook for 5 minutes. Add the garlic and cook for 3 minutes. Add the remaining ingredients, plus 1 tsp fine salt, bring to the boil and simmer for 20 minutes. Blend until smooth. Pour over the ribs and allow to marinate for an hour or overnight in the fridge.
3 To finish on the barbecue, cook the ribs set high over a moderate barbecue and cook for 15 minutes, basting and turning regularly.
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