Sweet and Sour Spareribs

The better quality rib you buy the better this will be.

1 rack spareribs
1 cup brown sugar
1/2 cup vinegar
1/2 cup water
Salt and pepper
1 tsp soya sauce
1/2 cup ketchup
Little HP Sauce
1 topped tsp cornstarch

Brown spareribs.  Boil above ingredients until thickened.  Place ribs in a roaster; cover with sauce.  Bake at 350F for about 1 1/2 hours.  Baste with gravy.

Barbecued Spareribs

A great rib recipe, easy and delicious!

1 rack of ribs
1 tsp salt
1 cup vinegar
2 cups brown sugar
2 tsp ginger
2 tsp soya sauce
1 cup ketchup
2 cups water
2 tsp cornstarch

Cook ribs in oven for 1 1/2 hours at 350F.  Bring sauce ingredients to a boil; simmer for 7 mintues.  Pour fat off ribs; add sauce.  Cook for 1 more hour.

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

Ale Braised Short Ribs

Beer and Beef, it doesn't get much better than that!  Dark ale works best in this recipe, but use what you have.  From Food and Drink 2011

1.75 kg beef short ribs cut 2 to 3 inches thick and sliced into pieces with 1 to 2 bones in each
Salt and pepper to taste
2 tbsp vegetable oil
2 cups onions, coarsely chopped
2 tbsp garlic coarsely chopped
2 tbsp fresh sage coarsely chopped
2 tbsp tomato paste
2 cups dark ale
1 cup beef stock

1. Heat oven to 350F.
2. Generously season short ribs with salt and freshly ground pepper.
3. In a large ovenproof pot, heat oil over medium heat.  Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot.  Place browned ribs aside on a plate.
4. Discard excess oil from pot, add onions, garlic and sage and saute until onions are nearly tender, about 10 minutes.  Add tomato paste and cook for 1 minute longer.
5. Place ribs back in pot along with ale and beef stock.  Bring to a simmer, cover and then place in preheated oven.  Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork.  Remove from oven.
6. Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid.  Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes.
7. Season to taste and place everything in transportable and oven friendly dish.  When ready to serve, place in a 350F oven and warm through.  Serve ribs covered with sauce.

Slow Barbecued Pork Ribs with Chilean Salad

This recipe had me at slow barbecued and ribs :)  I love using the BBQ this way,  It really brings the flavour out.  The recipe calls for back ribs and they are supposed to have the most flavour.  If your store doesn't have them just substitute for spare/side ribs.  This came out of the Food and Drink 2005 book.

1 tbsp chopped garlic
2 tbsp fresh oregano
1/4 cup orange juice
1/4 cup lime juice
1 tsp honey
1 cup chopped red onion
1 tsp chopped chipotle pepper
1 tbsp adobo sauce
1/4 cup vegetable oil
3 lb (1.5 kg) pork back ribs
salt

1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper, adobo sauce and vegetable oil in a bowl.  Cut each rack in half.  Place ribs in baking dish and pour over marinade.  Marinate for 4 hours or overnight in refrigerator.  Turn ribs several times if possible.  
2. Preheat oven to 300 F
3. Season meat with salt and place meat and marinade in a roasting pan.  Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element.  Remove ribs from pan and place on turned off side.  Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad.

CHILEAN SALAD

3 cups sliced tomatoes

1 cup finely sliced sweet or red onions

Salt and freshly ground pepper

3 tbsp olive oil

1 tsp lemon juice

1 tbsp chopped coriander leaves

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.  Sprinkle coriander leaves on top.

Serves 6