The best barbecue ribs require three things: a cheap rack of ribs, home made barbecue sauce and time. It really is that simple.
Such a cheap cut of meat does take quite a bit of time to cook, but the result is tender, fall off the bone, rib perfection.
Ribs and chicken wings are two of my favourite cuts of meat to buy. They’re both packed with flavour and make excellent carriers for whatever flavour you choose to douse them with. Even if they weren’t ridiculously cheap, I’d still use them. They’re certainly not the most sophisticated thing you can buy from the butchers but cooked right, they’re easily the star of the show.
I had an email earlier in the week from a reader thanking me for ‘keeping it real’. It felt like a pat on the shoulder to be told that one of the things I want my recipes to achieve, it is doing.
Fancy things don’t happen on my blog. Real, accessible home cooking does.
I cook with flour handprints on my jeans, I test recipes whilst watching Netflix, sometimes the kitchen gets really messy.
If you were reading here last week you’ll have seen my recipe for homemade barbecue sauce and know all about its secret ingredient by now. These ribs only require four tablespoons of it so you can make stacks and stacks of them with a single jar. I know though that life is busy, and although that barbecue sauce is phenomenal and only takes 20minutes, you can cheat and pick up some from the store. They’ll be good, but they won’t be The Best Barbecue Ribs and that’s ok.
Matt and I were talking about the price of barbecue sauce the other day and how cheap it is to buy. I’m the type of person that likes to make things from scratch and I don’t mind the extra expense for something authentic and homemade. Heck, I even made butter from scratch. The thing about barbecue sauce though is the store bought versions are too sweet for me, I want more spice and less sugar coma, so that’s what I made.
Rich, smoky, spicy barbecue sauce.
The sheen is nothing short of magnificent. A deep cherry red that stains the meat and just begs for them to be eaten.
Plan these for the weekend, you won’t be disappointed.
- 1 rack Pork Ribs
- 4 Tbsp Barbecue Sauce
- Preheat the oven to 160C (325C, Gas Mark 3)
- Trim any excess fat from the ribs and brush both sides with the sauce
- Place the ribs in a roasting tin and cover the top with tinfoil. Cook for 2 hours 45 minutes
- Turn the oven up to 200C (400F, Gas Mark 6)
- Remove the foil and slide a rack under the ribs. Place back in the oven for a final 15 minutes. This allows the sauce to reduce to a sticky glaze.
- To serve, cut along the meat between each rib.