Tuesday, 17 January 2012

Tastes Divine BBQ Spare Ribs with Urban Appetite Hickory Smoked BBQ Sauce

Summer is here and so is the traditional Kiwi BBQ Season. I have found over the years that when you go to someone’s place for a BBQ and there are Ribs involved everyone has their own secret recipe that they say ‘It cant be beaten’ or ‘it’s the best that there is’. To me they are usually all great but some are just overpowering in their flavour.

This recipe uses two different types of BBQ flavoring to give a multi layered taste effect that has balance and will have people asking for the recipe. With this recipe I work on 4-6 ribs per serve.

What you will need:

16-20 large pork ribs (about 1 ½ kg) or 20-25 small pork ribs per Tastes Divine BBQ Glaze Pkt
1 pkt Tastes Divine BBQ spare rib glaze
1 bottle Urban Appetite Hickory Smoked BBQ Sauce.

Place ribs in a large stock pot, cover with water and simmer over a low heat for about 1 to 1 ½ hours depending on size of ribs. Small ribs min 75mins, large min 100mins.

Drain well and let the ribs cool. Once the ribs have cooled down lay them out on a flat tray and sprinkle the Tastes Divine BBQ Glaze all over the ribs ensuring you have an even coating. Cover and rest the ribs for 1-2 hours in the fridge or over night if you can.

Preheat your oven to 175C or your BBQ to no more than a medium heat. Remove the ribs from the fridge and let them come to room temperature.

The ribs are par cooked and what we want to do is allow the heat to finish the cooking and fully infuse the BBQ flavorings into the meat and its yummy, juice fats.

While the BBQ or oven is heating up pour about 100ml of the Urban Appetite Hickory Smoked BBQ Sauce in a small bowl and using a basting brush cover all the ribs with an even coating of the sauce. Let ribs marinate for approx 20mins while the oven or BBQ are coming up to temperature.

Bake the ribs in the pre-heated oven /BBQ for about 20-30 min or until they are done to your liking. Glaze the ribs with the sauce and turn twice while cooking.

To serve plate the ribs, drizzle some sauce over the ribs and coat ribs with some toasted sesame seeds.

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