Recipes
Date posted: 17/07/2018
Ingredients
| Farmstead pork spare ribs | 2 |
| Smoked paprika | 10g |
| Ground fennel seed | 10g |
| Everyday Favourites ground black pepper | 1 tbsp |
| Dark brown sugar | 1 tbsp |
| Salt | 1 tsp |
| Celery salt | 1 tsp |
| Everyday Favourites cayenne pepper/hot chilli powder | 1 tsp |
| Everyday Favourites garlic powder | 1 tsp |
| Everyday Favourites ground cumin | 1 tsp |
| Everyday Favourites extended life vegetable oil | 2 tbsp |
| Onion, roughly chopped | 1 |
| Cider vinegar | 250ml |
| Kikkoman soy sauce | 200ml |
| American mustard | 200ml |
| Everyday Favourites tomato puree | 2 tbsp |
| Dark brown sugar | 50g |
| Hot sauce | to taste |
Method
- Combine all the spices until well-mixed. Rub about two thirds all over the ribs. Cover with clingfilm and leave for 4-8 hours in the refrigerator. Keep the remaining rub in an airtight container until needed.
- To make the sauce, gently cook the onion in the vegetable oil until soft and brown – it will take about 20 mins. Puree the onions with all other ingredients in a food processor or blender until very smooth. It should be quite sour, but you can adjust flavour to taste with brown sugar and/or hot sauce.
- When ready to cook, place the ribs on the barbecue over a gentle heat with the lid on for about 2 hours. Using a pastry brush, apply the sauce every 30mins. Add more coals if the grill gets too cold. The ribs are done when they are starting to pull away from the bone and quite black on the outside.
- To cook in the oven, preheat to 140ºC, place the ribs on a baking tray and cover with foil. Cook for 2 hours, basting with sauce every 30mins. Remove the foil for last 30mins of cooking.
- Serve with the leftover rub. Fantastic with coleslaw, potato salad, or cornbread.