Classic Barbecued Pork Ribs

With the Super Bowl 44 coming up on Sunday, these ribs seem like a natural choice for good hearty fare to help kick-off the game.  Football fans love to eat with their hands so keep the menu of finger food easy.  Things such as pizza, guacamole, baba ganoush, hot and spicy wings, nachos, hefty sandwiches, chili, seven layer taco dip and the list goes on!  What to wash it all down with?  Simple, beer, beer, and more beer!  Also, don’t forget to make a plan for those pre-game goodies.  By the time Super Bowl 44 is over, your friends will waddle away feeling very satiated.  Is it any wonder the Super Bowl Sunday is the second largest American food consumption day, following Thanksgiving!

If you like this rib recipe, then you might also like Lemongrass & Coconut Braised Beef Ribs,  Barbecued Mini Ribs, Sticky Char Siu Spareribs, Hoisin Spareribs, and Deep Fried Ribs with Garlic.

Serves 4-6
recipe adapted from Donna Hay magazine
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1kg rack baby back pork ribs
60ml (1/4 cup) ketchup
2 tablespoons tomato paste
45g (1/4 cup) brown sugar
60ml (1/4 cup) cider vinegar
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
2 teaspoons mustard powder

Place the ribs in a large saucepan of cold water and bring to a boil.  Reduce heat to low, cover, and cook for 30 minutes.  Drain and place in a dish.

Combine the remaining ingredients and pour over the ribs.  Toss to coat.  Cover and refrigerate for 30 minutes to marinate.  Heat a barbecue or large char-grill pan over high heat.  Cook the ribs 6-8 minutes each side, brushing with the marinade every 2 minutes or until golden and sticky.  Cut into pieces and serve with crispy onion rings.

The Culinary Chase’s Note:  Any homemade barbecue sauce I’ve ever made required cooking the sauce first so I was happy to see that I didn’t need to do this.  Be aware of cooking times depending on how much meat is on the ribs.  The ribs I bought were meaty but not over the top and I reduced the boiling time by 5 minutes but kept the cooking time the same on the barbecue.  Great flavors from the sauce, meat was tender and fingers sticky!  Just the way I like ribs!  Cheers!