Texas Style Pork Ribs by The Meat Maiden NZ
I’ve had several people hit-me-up about this one, so here it is !! Texas style Pork Ribs by The Meat Maiden NZ. The secret to succulent Pork Ribs is time & temperature. This particular Rib recipe can be prepared ahead of time and then finished-off by BBQ’ing.
It’s a great feed for you BBQ lovers this summer
Servings: 4 Time to prepare: 24 hours Time to cook: 5 hours +
Ingredients 2kg Pork Ribs, trimmed
it’s good to cook pork from frozen as this helps enclose moisture and keeps it juicy
Spice Rub 1/4 C table salt 3/4 C brown sugar 1/3 C paprika season with cracked pepper 1/3 C sesame seeds 1 heaped teaspoon cayenne pepper
Method Spice Rub
Combine spices and massage into the surface of the Ribs. Refrigerate in an air tight container overnight.
Baking Instructions Spice Rubbed Ribs Using a roasting pan layer the ribs between sheets of tinfoil. Bake on a medium heat @180 degrees celsius for a minimum of 4 hours. Remove from the oven and let the Ribs cool for at least 1 hour. Do not remove the tinfoil during resting.
Ingredients Spicy Sauce 3 Tblspoons of drip from cooked Ribs 2 finely sliced white onions 4 cloves of crushed garlic 3/4 C brown sugar 2 Tspn maple syrup 1/3 C paprika 1 heaped tspn cayenne pepper 330ml can of tomato sauce 250ml water 1/4 C wostishire sauce 200ml red wine season with cracked pepper
Method Spicy Sauce Fry the white onion and garlic in the drippings from the cooked Ribs on a moderate heat for at least 6 minutes. Add paprika, cayenne pepper and fry for a further 3 minutes. The aroma of the spices and onion should be pungent. Add the red wine, wostishire sauce and water. Finally stir through the brown sugar, maple syrup and tomato sauce. Simmer for at least 60 minutes or until the desired consistency is achieved. Season with cracked pepper.
BBQ Ribs & Spicy Sauce Heat the BBQ to a medium heat, add a small amount of oil to prevent the ribs from sticking to the hot plate. Fry the ribs on either side and add the sauce during the last 10 minutes of cooking.
Once cooked, cover the ribs with tin foul and place them back in the oven on a low heat until serving.