BBQ Pork Ribs with Smoked Paprika Tomato Sauce
Roasted pork ribs and tomato barbecue sauce with smoked paprika. Recipe adapted from epicurious.com. Makes 4 portions. The ribs can be roasted earlier in the day and finished with the sauce under the grill before serving. The sauce can be made up to 1 week ahead and stored in a container in the fridge; reheat before using. Source: kulinarno-joana.com.
Ingredients
| 3 cloves | garlic, pressed | |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | muscovado brown sugar |
| 1 tsp | 5 ml | smoked paprika |
| 0.125 tsp | 0.6 ml | freshly ground black pepper |
| 1 tbsp | 15 ml | chopped fresh sage leaves |
| 1 tbsp | 15 ml | chopped fresh thyme |
| 1 tsp | 5 ml | yellow mustard or other mild mustard |
| 0.25 tsp | 1.3 ml | ground cumin |
| 0.25 tsp | 1.3 ml | ground coriander seeds |
| 0.25 tsp | 1.3 ml | ground ginger |
| 1.5 kg | pork ribs | |
| 1 tbsp | 15 ml | oil (for the sauce) |
| 100 g | bacon, cut into small cubes | |
| 2 heads | onions, medium, finely chopped | |
| 5 cloves | garlic, finely chopped | |
| 2 tsp | 10 ml | chopped fresh sage leaves (for the sauce) |
| 1 tsp | 5 ml | chopped fresh thyme (for the sauce) |
| 1 tbsp | 15 ml | smoked paprika (for the sauce) |
| 1 tsp | 5 ml | ground cumin (for the sauce) |
| 0.25 tsp | 1.3 ml | freshly ground black pepper (for the sauce) |
| 0.5 tsp | 2.5 ml | ground ginger (for the sauce) |
| 200 ml | brewed coffee | |
| 2 tbsp | 30 ml | muscovado brown sugar (for the sauce) |
| 2 tbsp | 30 ml | yellow mustard or other mild mustard (for the sauce) |
| 1 tbsp | 15 ml | Worcestershire sauce |
| 2 tbsp | 30 ml | rice or apple cider vinegar |
| 300 g | lightly concentrated tomato puree | |
| 2.5 leaves | bay leaves | |
| — | salt, to taste |
Instructions
- For the ribs: mix all the spices well. Rub the ribs with the mixture on all sides. Place them in a zip-lock bag or wrap them in cling film and leave for 2 hours at room temperature. For more flavour the ribs can be marinated 12-24 hours, stored in the fridge. Two hours before roasting, take them out of the fridge to room temperature.
- Heat the oven to 160ºC. Line a shallow, large tin with aluminium foil. Arrange the ribs in the tin and place on a middle level in the preheated oven. Roast for 1 hour 30 minutes, or up to 2 hours if needed. The meat must be fully cooked and come away easily from the bone. At this stage the ribs are fully ready to eat, but if you wish you can finish them under the oven grill with the barbecue sauce.
- For the sauce: while the ribs roast, make the barbecue sauce. It is good to have all its ingredients prepared in advance. Heat the oil in a deep pan over moderate heat. Add the bacon and fry 8-10 minutes until browned, but not dried out and crisp.
- Add the onion and cook 10 minutes, stirring periodically. The onion should soften without browning. Add the garlic, sage and thyme. Stir 1 minute. Then add the dry spices - smoked paprika, cumin, black pepper and ginger. Stir about a minute until they release their aromas.
- Add the coffee, sugar, mustard, Worcestershire sauce and vinegar. Increase the heat and bring to a boil. When it boils, pour in the tomato puree and bay leaves. Wait for it to boil again. Season with salt to taste.
- Reduce the heat and let the sauce simmer 10-15 minutes until slightly thickened.
- To finish the ribs with the sauce: heat the oven grill. Brush the ribs on one side with the sauce and grill 8-10 cm away from the grill. Take them out, turn them over and brush the other side with sauce. Grill another 2-3 minutes. Remove onto a cutting board and leave for 5 minutes. Cut into portions and serve immediately with extra sauce.