Stuff in my head

Delicious Barbecue Ribs

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Here’s a recipe I have tried and love. I do it a little differently to the original recipe (and will update this post at some point, for the moment it’s just here so I can easily find this recipe when I need to) but it still tastes really good.

For the most delicious, sweet, barbecue flavored ribs you’ve every made yourself, try this. Instead of cooking only for 5 mins on the barbecue, I like to cook them for a bit longer, basting and basting. Thus, cook them for a bit less in the oven.

Also, I don’t use all the ingredients (because I don’t have them all) but it still turns out pretty damn tasty.

You can find the recipe here, or see it below in case that recipe disappears for some reason.


2 slabs baby back ribs (about 1.35kg )
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 streaky bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
500ml tomato tomato ketchup
1 tsp ground cumin
250g peach preserves
2 tbsps dijon mustard or 1 tbsp dry mustard
2 tbsps brown sugar
65ml treacle
2 tbsps red or white wine vinegar
1 tsp ground paprika


1) Preheat the oven to 125C/Gas 1/2. Put the ribs on a baking tray, season with salt and pepper and drizzle with olive oil.

2) Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

3) Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours.

4) Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

5) Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to eat.

6) When ready to eat, preheat the grill for 5 minutes and grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side.

7) Pick the onion and garlic out of the sauce and serve with ribs.


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