American Style BBQ Ribs
This finger licking adventure is something that I truly treasured in my time in the US. It does take a little time, but is well worth it when it comes time to serving them up. A handy trick to mouth watering ribs is to pre-boil them in beer. (I know – a true Texan may well cringe at such a thought, however in this case, the end does justify the means.)
  1. 4 x American style full racks of pork ribs (Most good local butchers will be able to supply them)
  2. 4 x cans of Guinness, Tooheys Old or similar dark beer
  3. 6 cloves garlic, cut in halves 1 large onion, roughly chopped
  4. 1/2 cup of brown sugar water to cover ribs
  5. Rib sauce;
  6. 2 tablespoons of olive oil
  7. 3 cloves of garlic, finely chopped
  8. 1 teaspoon of chili powder (vary this according to personal taste)
  9. 1 teaspoon of ground cumin
  10. 4 tablespoons of soy sauce
  11. 4 tablespoons of cider vinegar
  12. 1 and 1/2 cups of tomato sauce
  13. 2/3 cup of Coke-a-Cola or Pepsi (Don’t use diet or sugar free variety’s)
  14. Ground black pepper to taste
  1. Place ribs in a large pot. Add the onions, garlic, sugar and beer. Fill pot with cold water so that the ribs are entirely covered with liquid by at least 2 centimeters. Bring pot to a gentle boil, then cover and simmer for about an hour, or until the meat is just starting to loosen from the bone.
  2. Whilst the ribs are boiling, you can make the sauce. Add the oil to a medium saucepan and heat to medium. Add the garlic, cumin and chilli powder and stir constantly for about a minute. Whisk in the remaining sauce ingredients and slowly bring to a boil. Cover and allow to simmer gently, for about 15 minutes. Take off heat and set aside.
  3. Once the ribs are done, take them out of the water and place them on a large, shallow tray. Be careful, as the ribs will want to pull apart. Immediately brush both sides of the ribs with a light coating of the sauce. You should have more than half the sauce left over. Cover and allow the sauced ribs to cool to room temperature. I usually let them sit for 1 to 2 hours before BBQ-ing.
  4. Pre-heat your BBQ grill to a medium heat. Gently place ribs, meat side down on the grill and cook for about 5 minutes until you achieve a nice set of grill lines on the meat – remember they are already cooked and you are really just crisping the outsides. Turn the BBQ to low and turn ribs over to heat through the bone side.
  5. To serve – use remaining sauce to coat both sides and hand out the napkins. You can also set some sauce aside into a dipping bowl, for those that like to ‘double-dip’.
  6. Best accompanied with corn-on-the-cob, boiled in brown sugar water and your favorite potato salad.
  7. Tip - if you have done a roast pork and have a lot left over - try making some pulled-pork. Cut the left-over roast into large chunks and along with the bones, place in a pot with a batch of this sauce. Bring to the boil, then reduce to a low simmer for 3 hours or so. When its ready, the meat will simply flake of itself and make 'THE' best sandwich filling - served warm on a fresh bread roll with home made coleslaw and some Swiss cheese.....mmm mmm mmm!
Australian Outdoor Kitchens