BBQ Ribs

Yum, Yum,  these are really delish!  The recipe is adapted from one by Neil Perry - his recipes in the SMH on a Saturday are terrific, and although he is a great chef, they are really easily done at home.

You can get Ancho chillies from USA Foods in Australia, and chipotle sauce is available from them also, but also from most supermarkets now.

You can substitute pork ribs for beef, but you must cook them a lot longer in the oven.  If you are having a party, I suggest you cook the ribs in the oven, store them in the fridge overnight, then do the final cook on the BBQ when you are ready to serve, take a little longer to cook them so that they will be hot all the way through.  Don't forget the lime wedges, as these really make a difference!

BBQ PORT RIBS 

Rating: moderate

Pre heat oven to 150 C

 1. The rub

2 cloves garlic,
2 tsp sea salt
2 tsp brown sugar
1/2 tsp dried oregano
1/4 tsp ground cumin
1 ancho dried chilli
1/2 tsp smoky paprika powder
2 tsp black pepper

2 racks baby back pork ribs

Place all ingredients into the food processor (except the ribs) and grind until the chilli is finely ground.
Rub the ribs on both sides with the mixture and leave in a baking tray while you make the sauce.
(don't wash the food processor bowl)

2. Sauce

1 tbsp vegetable oil
1 red onion, chopped
2 cloves garlic chopped
pinch salt
2 tbsp hot chipoties sauce
400 g tinned tomatoes
125 mil apple cider vinegar
80ml dark soy sauce
150 g brown sugar

Saute onion and garlic in oil until golden.  Add remaining ingredients and bring to a boil.
Place into the food processor and process for a few minutes.
Cover the ribs with about 1/2 of the sauce, then cover with foil and bake for 1-1/2 hours, or until meat is tender.
Reduce the rest of the sauce to a sticky glaze

3. BBQ

Once the ribs are cooked, char grill on a medium heat BBQ, turning and basting with the glaze util charred and sticky.  Usually about 10 minutes.

Serve on a platter with lime wedges.