Friday 28 October 2011


For the boyfriend's birthday in September I made these ribs. I made them with a jumble of sauces which I had in the cupboard. I have perfected the recipe over the last month and this is what I came up with. On one occasion I was cooking the ribs and the boyfriend came into the kitchen, turned up the oven to 200°, and doused them in more chili flakes - this is a very bad idea! In 20 minutes he seared them to a carbonized mess; don't let anyone mess with the oven when you're cooking...  

Barbecue Sauce
(enough sauce for 4 racks)
1 tablespoon oil
1 onion (diced)
2 garlic cloves (minced)
½ cup apple cider vinegar
¼ cup brown sugar
¼ cup dark rum
2 tablespoons molasses
¼ cup sweet chili sauce
2-4 tablespoons chili flakes
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
425g canned tomato sauce
juice of 1 lemon

Barbecue Sauce
In a large frying pan sauté onion and garlic in oil until golden brown. Add apple cider vinegar, brown sugar, rum, molasses, sweet chili sauce, chili flakes, soy sauce and Worcestershire sauce; stir until partly reduced, for about 5 minutes.  Add can of tomato sauce and reduce further for about 10 minutes. Let cool and blend with hand mixer.  

Place ribs in large pot and cover with very lightly salted water. Bring to boil, then lower heat and simmer for 20 minutes. Get large pan with roasting rack; place ribs on rack and brush with barbecue sauce. Place in 130°c-150°c oven and bake for approximately 1 hour; remove from oven every 20 minutes and brush on another layer of barbecue sauce. If you want, you can finish on barbecue for about 10 minutes. (Make sure to watch carefully so they do not burn.)

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