Twice Cooked Smokey Pork Spare Ribs

Slow roasting and cooking pork spare ribs can be time consuming however, the results are worth it. Succulent meat comes off the bone, coated with a smokey flavoured marinade, mouthwatering and delicious.

The ribs will be devoured, fingers licked and you and your friends will not be stopping at just a few.

Be prepared to have enough to go around.

I am serving these ribs with a slaw and roasted potatoes in garlic and rosemary.

Ingredients
1.4 kg Pork Spare Ribs
Olive Oil
1 – 2 cups water

Potatoes
6-8 Kipfler potatoes (medium size – washed and cooked)
4-5 garlic cloves
3-4 sprigs rosemary
Olive oil for roasting

Rub
4 tbs tomato sauce
1 tsp mixed spice
2 tbs smoked paprika
2 tbs tomato paste
2 tbs Chinese 5 spice
3 tbs Worcestershire sauce
1 tsp Kashmiri chilli powder
1/2 tsp salt
freshly ground pepper
2 tbs Olive oil

Slaw Salad
1/4 Cabbage
1/2 red pepper (thinly sliced)
2 spring onions (thinly sliced)
1 carrot grated
1/4 piece of fennel (thinly sliced)
Olive oil
vinegar
salt & freshly ground pepper

Preparation Time:    15 minutes (Approximately) + 6-8 hours marinating or overnight
Cooking Time:    2 to 3 hours gently, then another 20 minutes on BBQ or in Weber (the Weber will give the ribs an extra smokey flavour)
Serves:   4 people

You will need a large baking tray.  Preheat the oven at 160°C for at least 15-20 minutes.

1. In a bowl add tomato sauce, mixed spice, smoked paprika, tomato paste, Chinese 5 spice, Worcestershire sauce, Kashmiri chilli powder, olive oil, salt and pepper.
2. Combine and mix into a paste.
3. Pat dry the pork spare ribs with a paper towel and rub the paste covering the ribs all over. Place left over marinade aside.
4. Place into a tray and cover with cling wrap for at least 6 to 8 hours or overnight in the refrigerator.
5. Before roasting remove from the fridge and allow to stand for 20 minutes and bring to room temperature.
6. Put the ribs on a roasting tray, add a little water, cover with foil and place into the hot oven for 2 to 3 hours.
7. Keep adding the water to the the try if dry. You may need to do this a few times.
8. Check the meat regularly and baste with left over marinade until finished.
9. The moisture in the tray will gently cook and soften the meat.
10. Remove the foil towards the end say 20 minutes and allow the meat to roast and crisp on top.
11. Remove from the oven and allow to stand for 10 minutes.
12. Then place on the BBQ or Weber for another 20 minutes to finish cooking.
13. Ensure that the temperature is low allowing the meat to cook, roast, brown,  gently and slowly.
14. Keep an eye on how the meat is cooking.  Careful not too burn it.
15. Remove from the BBQ.  Allow to rest for 5 minutes.
16. Prepare the slaw and place aside.  Dress the slaw a few minutes before serving.
17. Peel the skin off the potatoes, cut into pieces, place on a tray with garlic and rosemary.  Add olive oil and roast until golden brown.
18. Cut the ribs or pull them apart into individual pieces and serve hot.

Cook’s Tips

• Prepare the slaw ahead of time and place aside.  Dress the salad a few minutes before serving.
• If planning to cook the ribs twice, you can cook them a day ahead and then finish them off in the oven/BBQ/Weber the next day.
• If you don’t have a BBQ or Weber don’t worry you can cook the ribs in the oven.  Cook them gently in the oven for 2-3 hours removing the foil 20 minutes before they are ready.
• The meat will come off the bone easily when finished.
• Crispy chips or home made potato wedges make a great accompaniment to this dish.
• Feel free to experiment and try a few different salads to see which works best for you.

Enjoy!