We love slow cooked BBQ ribs, it takes some time to do but it’s worth it for the ‘meat falling off the bone’ ribs that you get as a result. The roasting stage is at the end, when the ribs are glazed, but up to that point they are cooked slow and low in water, covered with silver foil to lock the steam in. Once the meat is cooked, then you slather them in BBQ sauce and roast for 20-25 minutes on a high heat (a good 200°C, 400°F).
This is actually a really simple recipe – it just take time for the meat to cook. Whatever you do – don’t buy single ribs. They dry out. You need a rack!
- 1 Rack Ribs per person Okay, we're greedy, you can share a rack if you like
- 1 3/4 cups Ketchup
- 3 tbsp Brown Sugar
- 1 Onion Finely Chopped
- 3 tbsp Worchester Sauce
- 1/2 tsp Tabasco Sauce Adjust this to taste - I tend to add a bit more these days.
- Salt and Pepper
- Preheat your oven to 160°C 320°F
- Put the ribs in roasting tins, cover with water. Wrap silver foil around the roasting tins to make a seal. This means the ribs will cook slowly in the water and steam making them super soft with the meat dropping off the bone.
- Pop them in the oven and then make the sauce. Chop the onion up and mix together with all the other ingredients. Season generously with salt and pepper.
- After 2 hours, take the ribs out and put to one side. Whack up the heat to 220°c 430°F. Get rid of the water and clean the roasting tins. Put the ribs back in the tins and cover with the BBQ sauce. Glaze in the ribs for 20-25 minutes and serve with chips.
Nice to finish the meal off with some brownies.