BBQ Pork Ribs
This basting sauce will make the perfect addition to any meat that you want to put onto the BBQ
Makes enough for: 2 people
Ingredients
for the smoky BBQ basting sauce
- 75 g coconut oil
- 1 onion, finely chopped
- 10 mls minced garlic
- 15 mls dried mixed herbs
- 10 mls smoked salt
- 30 mls ground coriander
- 15 mls coriander seeds, crushed
- 5 mls ground cloves
- 15 mls fine black pepper
- 15 mls smoked paprika
- 2.5 mls chilli flakes
- 60 mls fructose
- 60 mls apple cider vinegar
- Squeeze of lemon juice
- 410 g tin tomato purée
- 15 mls Dijon mustard
- 125 mls water
for the BBQ pork ribs
- Water for boiling
- Salt for the water
- 500 g bone in pork spareribs per person - do not buy the smoked ones
- 125 mls smoky basting sauce per portion of ribs
Method
- Place the coconut oil into a medium sized sauce pan
- Melt over a medium temperature
- Add the onions and cook until soft
- Add the garlic, herbs and salt
- Leave to cook until the garlic is soft
- Add the spices and leave to cook until you can smell them
- Add the balance of the ingredients and reduce the temperature
- Once simmering, leave to cook for 5 minutes
- Remove from the heat and pour into a jug
- Purée using a stick blender
- Allow to cool before using
for the BBQ pork ribs
- Half fill a large pot with water
- Once boiling, add a generous pinch of salt (as you would for pasta)
- Parboil the ribs for about 15 minutes
- place the ribs into a dish and cover both sides with the basting sauce
- Cook onto the BBQ, basting as you turn
Notes
If you don't have ground cloves, place 10mls whole cloves into a spice grinder and you will get 5mls ground cloves.
If there is any left over, store in a sterilized glass bottle in the fridge for a week, or in the freezer. Defrost in the fridge. Remember to pour out what you need into a separate bowl to prevent cross contamination.