BBQ Beef Spare Ribs
- 1kg Beef Ribs
For the BBQ Sauce:
- 240g tomato sauce
- 100g honey
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and Pepper to taste
- Combine all the BBQ sauce items in a bowl.
- Add Ribs and coat in BBQ mix (leaving some
- Put in fridge for at least an hour to marinade.
For Oven Cooking:
- Preheat Oven to 180 degrees.
- Rinse ribs and dry thoroughly.
- Place ribs on a foil lined baking tray and place foil sheet over ribs.
- Put in the oven for one hour.
- Remove the ribs from the oven to drain off any fat and remove the foil covering.
- Continue baking ribs uncovered for 30 to 45 minutes or until tender (you may want to turn the ribs during this time to achieve an even cook).
- Take ribs out of the oven to rest for 15 minutes.
- Add the extra marinade.
- Serve with a summer salad and roast potatoes.
For BBQ Cooking:
- Add a drip tray underneath one half of the BBQ.
- You'll want the ribs to cook in indirect heat so set up the burners on the opposite side to the drip pan.
- Heat up the BBQ until it reaches a consistent temperature of approx 220 degrees.
- Beef ribs will need about 3 to 5 hours of cooking time, depending on the thickness of the meat.
- The BBQ temperature will climb so check frequently to ensure that the 220 degree temperature is maintained.
- About 2 hours in, turn the ribs over to get a consistent cook throughout.
- The ribs will be done when easy to pierce with a fork, or when the internal temperature reaches 160 degrees.
- Baste with the extra marinade as desired and serve.
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