Slow-cooked Pork Spare Ribs

Slow cooking the ribs in the oven first makes sure they’re perfectly tender, but give them a last-minute grill on the barbecue to get that smoky charred flavour.

1 teaspoon smoked paprika

½ teaspoon each ground cumin, garlic powder, yellow mustard powder, salt and cracked pepper

EQUIPMENT:

1 kilogram pork spare ribs

250ml Peach and Chipotle Barbecue Sauce (see recipe page 88), plus extra to serve

Line a baking tray with baking paper.

Preheat the oven to 150°C regular bake.

In a small bowl, mix together the spices, salt and pepper. Pat the ribs dry with a kitchen towel and sprinkle half the seasoning over one side of the ribs. Use your hands to massage the seasoning into the meat. Turn the ribs over and do the same with the remaining seasoning.

Place the ribs, meat side up, on 2 layers of tinfoil. Wrap them up and place on the prepared baking tray. Bake for 3 hours, or until tender but not falling apart. Unwrap and set aside to cool. Once the ribs have cooled, brush with barbecue sauce and place on a barbecue grill over a medium heat. Grill, basting regularly with barbecue sauce, for 8-10 minutes, or until golden on both sides and heated through. Serve the ribs with extra sauce on the side.

SERVES 4