Sizzling spare ribs with BBQ sauce

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Results 41-52

• Penstemon22

  28 April 2012

  Penstemon22 commented on this recipe

  Going to try this tonight. Is it best to freeze extra cooked or uncooked

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• Penstemon22

  28 April 2012

  Penstemon22 rated and commented on this recipe

  

  Cooed it tonight, but substituted red wine plus a splash of balslmic vinegar instead of rum. Cooked in the oven but finished off under the grill. A great success! Have frozen half of it raw for another day.

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• CarolineG

  27 May 2012

  CarolineG rated and commented on this recipe

  

  These were absolutely gorgeous! I used maple syrup instead of honey as I had run out.

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• Rachel

  13 June 2012

  Rachel rated and commented on this recipe

  

  yummy

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• Rachel

  23 June 2012

  Rachel commented on this recipe

  lovely - will make again

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• Janet M

  15 July 2012

  Janet M rated and commented on this recipe

  

  Fabulous! The summer weather vetoed a BBQ, so I cooked the ribs in the oven in this sauce. We all loved them and I have kept the recipe to use again. As we had no rum (or cooking spirits full stop) I used sherry vinegar & white wine instead of rum and it was still really tasty.

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• Bren

  09 August 2012

  Bren commented on this recipe

  I wanted to use the sauce recipe, which I'd used before when cooking ribs in the oven, but this time I was doing spare rib chops on the BBQ. I thought the bits of onion, chilli etc might burn, so I whizzed all the ingredients in the blender first, before marinading the meat. Absolutely brilliant. I made half the amount and still didn't need all that for the two large chops. Next time I'll keep half back and try it the following day over chicken.

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• jacksonclarke

  08 November 2012

  jacksonclarke commented on this recipe

  Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a <a href="http://www.bedsbbq.co.uk/barbecue-shop/Swiss_Grill_Barbeques.html">swiss grill bbq</a> which is a gas grill so will the taste be the same?

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• jacksonclarke

  08 November 2012

  jacksonclarke commented on this recipe

  Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a <ahref="http://www.bedsbbq.co.uk/barbecue-shop/Swiss_Grill_Barbeques.html">swiss grill bbq</a> which is a gas grill so will the taste be the same?

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• Lollipop

  16 February 2013

  Lollipop commented on this recipe

  Without rum (as I didn't have any!) this sauce is utterly divine -you will never bother with shop bought "barbeque (flavoured)" sauce again. And this coming from someone who dislikes the taste of mustard! I make these regularly. Ribs are tough though, so will add water to cooking pan next time, as suggested by other commentators. Has anyone tried this in the slow cooker to save on fuel cost/stop the sauce burning/tenderise the meat?

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• Lollipop

  16 February 2013

  Lollipop rated and commented on this recipe

  

  5 star rating! (can't seem to make the rating indicator work)

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• Sammy

  03 April 2013

  Sammy rated and commented on this recipe

  

  Just made them for me. Marinade very good. Have to agree with Deedlit. They were burnt on the outside and very pink within. As for Alethea - boil them!!!! Yuk!!!!! Jackie Woolnough, you can't taste the rum as such. It all gets cooked up and yor child wouldn't have known.

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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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