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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