Super Simple Spare Ribs is literally a perfect description. This recipe can be prepared by a total novice like myself and seem taste amazing. I make the sauce myself and once bottled lasts for a few months yet is always eaten well before then! Serve as a main dish or a side dish, this will always receive popular comments.
I have used smoked paprika in this recipe but if available, I would also add ground chipotle chilli peppers. Reduce the smoked paprika by 2 teaspoons and add 2 teaspoons of ground chipotle chilli peppers instead. These give a lovely deep heat and warmth that flavours, colours and smells superb.
Super Simple Spare Ribs can be made on the barbecue but I actually prefer these spare ribs baked in the oven. It means that you can enjoy these all year round. They are fall off the bone tender and can be served with so many other dishes. Add fries/chips, salad, coleslaw, potato salad, pasta salad and the obvious corn on the cob to name but a few.
While unlikely, any leftovers can be stored in the fridge for 4 – 5 days in an air tight container. They can also be made in advance and frozen for 3 months. They need to be wrapped well in greaseproof/parchment paper and foil and stored in a tight freezer bag. To reheat, just wrap in foil and pop in 150C/300F/Gas Mark 2 for 18 – 20 minutes.
Super Simple Spare Ribs
I love my ribs and when it comes to these, they are the best. I make the sauce as well in advance which means I know what goes in to it and adjust to how I like it to taste, not a mass produced product.
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Add to CollectionServings: 6 People
Calories: 825kcal
Ingredients
- 2 1/4 kg spare ribs membrane removed
- 4 cloves garlic peel/mince
- 40 g onion peel, finely chop
- 235 ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tbsp runny honey
- 3 tsp smoked paprika
- 2 tbsp unsalted butter
- 2 tsp salt
Instructions
- Add the unsalted butter to a medium saucepan and place over a medium heat. When the butter has melted, add the onion and fry until lovely a soft. This is normally about 5 minutes.2 tbsp unsalted butter, 40 g onion
- Add the garlic and quickly stir for 30 seconds until the beautiful aroma is obvious, but you don’t want the garlic to go brown.4 cloves garlic
- Add the tomato ketchup, Worcestershire sauce, apple cider vinegar, honey and the smoked paprika and stir well to combine.235 ml tomato ketchup, 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1 tbsp runny honey, 3 tsp smoked paprika
- Adjust the heat until the sauce begins to simmer gently, normally on low heat, and leave for about 10 minutes or until the sauce has thickened.
- Remove from the heat.
- Preheat the oven to 150C/300F/Gas Mark 2
- Make sure the ribs are dry by patting them with kitchen paper, on both sides. Discard paper towel once finished. Rub the salt onto the ribs.2 1/4 kg spare ribs, 2 tsp salt
- Place the ribs onto a foil lined baking tray and cover with about 2/3rds of the barbecue sauce. Massage or brush the ribs making sure everything gets a good coating.
- Cover the baking tray with foil tightly and pop into the oven for 1 hour 50 minutes. Remove from the oven, remove the foil lid and add 1/2 of the remaining sauce brushing it liberally over the ribs.
- Add the ribs back into the oven, uncovered and bake for 30 minutes. Remove and baste with the remaining sauce and pop back into the oven for 20 minutes or until the sauce has caramelised perfectly.
- Remove from the oven and serve immediately.
Nutrition
Calories: 825kcal | Carbohydrates: 17g | Protein: 41g | Fat: 65g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1424mg | Potassium: 840mg | Fiber: 1g | Sugar: 12g | Vitamin A: 818IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg
