For the ribs
- 1kg meaty spare ribs
- 1 onion, roughly chopped
- 1 clove of garlic, lightly crushed
- ½ tsp black peppercorns
Sticky BBQ sauce
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves of garlic, finely chopped
- 1 chilli, deseeded and finely chopped
- 85g soft dark brown sugar
- 150ml tomato ketchup
- 60ml soy sauce
- 2 tsp smoked paprika
- 1 tsp English mustard powder
- Place the ribs in a large saucepan and add the onion, garlic and peppercorns. Cover with water and bring to the boil, then put the lid on and simmer for 1 hour, or until the meat is tender.
- Meanwhile, heat the oil in a saucepan and gently fry the onion, garlic and chilli for 5 minutes or until the onion has softened.
- Add the remaining ingredients and heat gently for 2 minutes until the sugar has dissolved, then simmer for 10 minutes until thickened. Remove from the heat, cool slightly, then process in a food processor until smooth.
- Return the sauce to a clean pan and, following the manufacturer’s instructions, fill the Smoking Gun with Hickory Wood Chips, light carefully and use the gun as directed to give the sauce an intense hickory flavour.
- Remove the ribs from the pan and place in a resealable freezer bag with three quarters of the BBQ sauce. Seal and shake the bag to fully coat the ribs, and keep the rest of the sauce for dipping.
- Prepare and light the grill according to the instructions. When it is ready, guests can cook their own ribs in batches. Grill for about 20 minutes, turning occasionally with tongs, and baste frequently with any remaining sauce from the bag. Grill until piping hot, then serve with the reserved dipping sauce.
Tip: Marinating the ribs for at least an hour in the fridge, or overnight, will really develop their flavour. To save time, the sauce can be made ahead and stored in an airtight tub in the fridge for up to 3 days. Taste delicious served with coleslaw and baked potatoes.
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