Sizzling spare ribs with BBQ sauce

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• growlingtum

  16 June 2010

  growlingtum rated and commented on this recipe

  

  From a food safety point of view the leftover sauce should be boiled not just heated up! It has had raw meat sitting in it and could potentially cause food poisoning if it isn't cooked through.

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• mart77

  17 June 2010

  mart77 commented on this recipe

  Really nice cooked in oven then onto the bbq this sauce is as good as any ive tried,am going to boil for 20mins as suggested next time just to see if its as tender as some have commented, lovely.

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• mrs Giovanardi

  27 July 2010

  mrs Giovanardi rated and commented on this recipe

  

  this recipe is fantastic!! i've made it several times using any rum and it tastes beautiful. friends have tasted them and agree they are a real winner

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• Elthar

  02 March 2011

  Elthar rated and commented on this recipe

  

  I had a make-over of this recipe yesterday, and it was an instant hit! The way i made it: had to substitute some ingredients - i used a tsp of chilli powder and Captain Black rum. I also have no barbeque, so i boiled the ribs for 20 minutes and then cooked for over an hour in oven, covered with foil, at 180'C - until tender. Seved along new potatoes baked with homemade basil & pine nuts pesto. The meat was very tasty, i'm so going to have this meal again!

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• rt1268

  13 April 2011

  rt1268 commented on this recipe

  I really don't know what i did wrong, but this recipe for me was awful! the sauce was a translucent gravy type mixture in the bottom of the pan, and the taste of garlic was overpowering. It was nothing like the ready made bbq half racks you buy already done in the supermarket. The only thing i think i could have gone wrong on is leaving the ribs covered with foil till ten minutes before the end of cooking (like it said on the instructions on the pack of ribs). There are only cooking instructions for the bbq, so I don't know! Am making rbs again tonight, but this time chinese style. I'll leave them uncovered and hope they fare better than the bbq ones! I won't rate this a low rating as it was probably my fault they were rubbish, but if i was rating them it would be 1 out of 5.

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• nunuunat

  26 May 2011

  nunuunat rated and commented on this recipe

  

  Yummy... i used same ingredients over chicken wings....very nice!

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• zhagan

  01 June 2011

  zhagan rated this recipe

  

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• girlfromipanema62

  13 June 2011

  girlfromipanema62 commented on this recipe

  Brilliant recipe.....it was totally delicious. I left out the rum as we had children eating it and substituted red wine vinegar as suggested by many of you. Cooked the ribs in the over in the marinade slowly for an hour and half or so covered with foil then took the foil off to crisp them up for about an hour basting regularly. Fiddly I know, but the crisping up could easily have been done on a barbecue. It was just not the weather for it when I made them, so the oven did the complete job! They were so good....and I'm not a big fan of spare ribs but this recipe has completely converted me!

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• RUTH

  20 June 2011

  RUTH rated and commented on this recipe

  

  A huge success at my bbq party, only thing changed was I used white rum as that was all I had & wholegrain mustard instead of dijon. I used belly pork slices & cooked them in the oven for 30 minutes before my husband charred them on the bbq. Estimated 2 per person & a few extra - they all disappeared & the salad bowl seemed to stay very full!! Will make again using chicken or pork, it is a lovely recipe.

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• Creole Tart

  22 June 2011

  Creole Tart rated and commented on this recipe

  

  Seriously good, used local rhum from Martinique and went down a treat! Used the sauce on some chicken thighs as well - yummy!!

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• chrisgalea

  06 July 2011

  chrisgalea rated and commented on this recipe

  

  Delicious. I did not have spring onions and i used a normal red onion and I also used balsamic vinegar instead of Appleton rum.

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• Mealy

  19 July 2011

  Mealy rated and commented on this recipe

  

  Delicious., hubbie says the best ribs he has ever had! Pre-boiled in pressure cooker for +/- 20 mins and then cooked in the oven. Served with spicy potato wedges cooked in oven at same time. Boiled leftover marinade ( only had half amount of ribs to full qty of sauce) with sweetcorn and baked beans to make a BBQ bean/ corn relish type accompaniament. Used red onion and red wine vinegar substitutes and tasted great! Will be trying the kids with them tomorrow...let's see.

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• Judiper

  13 August 2011

  Judiper rated and commented on this recipe

  

  Although I've tried this recipe & it's amazing, I also slightly adapted it so there's less faffing around with equally sticky, delicious results! I used 1 glove crushed garlic, 1tsp chinese 5 spice powder, 2tbsp dark brown soft sugar and 2tbsp soy sauce mixed with a squirt of ketchup or bbq sauce, coated my rack of ribs and marinated in a food bag for 24hrs in the fridge. I cooked them for 50 mins, gas 5 covered in foil and then a further 30 mins at gas 7 uncovered and brushed with more sauce a couple of times during cooking. These are so tasty & I will definitely be making them again & again!

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• SalB

  21 August 2011

  SalB rated and commented on this recipe

  

  I love this sauce. Tend to marinade for a good few hours and cook in the oven to finish on the BBQ if the weather is good enough. Even my mum loves these and she's very picky.

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• Sunny

  25 August 2011

  Sunny rated and commented on this recipe

  

  Even though I live in Spain and have the weather for BBQ's I did them in the oven. I took the advice of boiling them for 20 mins and used normal Red Rum. I didn;t put the Allspice in as I didn't have any. They were fantastic. My husband said they were the best I had ever done and I agree. The flavour was superb and I will definitely be making them again.

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• Julieking

  28 October 2011

  Julieking commented on this recipe

  Delicious one of the best recipes of spare ribs I've ever eaten!

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• Dinnertime

  09 November 2011

  Dinnertime commented on this recipe

  A great recipe the whole family loved this one, especially the children.we served the Ribs with homemade roasted potato wedges and onion rings, enjoy.

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• ** HOME ** *****

  25 February 2012

  ** HOME ** ***** commented on this recipe

  Great BBQ sauce. We added the cupful of water to it and then put the ribs in the oven proof dish, soak them in the sauce and let them cook for hour and half. They were so delicious and soft. We didn't use rum, but will definitely try to use some red wine vinegar next time. And we added a bit more soya sauce and reduce sugar..

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• sister8x

  01 March 2012

  sister8x commented on this recipe

  Fantastic!! Did it in the oven and it was great. Boiled the ribs for 20 minutes as suggested by somebody else and then cooked in the oven as per the instructions. Looking forward to using the barbecue!!

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• sister8x

  01 March 2012

  sister8x rated this recipe

  

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http://www.bbcgoodfood.com/recipes/1854/

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Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 - 10 mins

Cook 30 mins

Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

Per serving

484 kcalories, protein 33g, carbohydrate 32g, fat 22 g, saturated fat 8g, fibre 0g, sugar 28g, salt 3.09 g

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