Alabama pork ribs with a sweet and spicy glaze
|2 x 1.3kg racks meaty pork ribs|
|Coleslaw; and baked potatoes|
|For; the barbecue spice rub|
|2 tablespoonssmoked paprika; (sweet or hot)|
|1 teaspoonfreshly ground black pepper|
|1 teaspooncaster sugar|
|1 teaspoondried oregano|
|1/2 teaspoondried thyme|
|For; the sweet and spicy glaze|
|250 mililiterstomato ketchup|
|100 gramsdark soft brown sugar|
|2 garlic cloves; finely chopped|
|3 tablespoonsWorcestershire sauce|
|1 tablespooncider vinegar|
|1 teaspoonbarbecue spice rub|
Alabama pork ribs with a sweet and spicy glaze Preparation
1. Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze. Put the ribs, 1 at a time, onto a large baking tray and sprinkle all over with the remaining spice rub. Cover and chill for at least 4 hours or up to 24 hours.
2. For the sweet and spicy glaze, mix all the ingredients together in a bowl.
3. If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking.
4. Put the ribs onto the rack of the barbecue, bony-side down, making sure they are not directly over the heat. Cover with a lid and barbecue over an indirect medium heat for 30 minutes each side, until the ribs are tender and a deep reddish-brown.
5. Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until nicely caramelised and sticky - brush with the remaining glaze.
6. Lift the ribs onto a board, brush once more with the glaze, cover with foil and rest for 10 minutes. Using a large, sharp knife, cut between the bones to separate the ribs. Serve with the coleslaw and baked potatoes.
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