Our smokey barbecue rub is a gutsy blend of Spanish smoked paprika, black pepper, thyme bay leaf, onion, cumin and orange peel. Its strong flavours match well with beef and lamb and meatier vegetables like aubergine and mushrooms. Here, rather than using it as a rub, we’ve used it as a base for a spicy, sticky barbecue sauce for ribs. This is real comfort food, best eaten with lots of plain boiled rice and garlic bread to mop up all that lovely sauce! Serves 2-3
- 1 tbsp rapeseed or olive oil
- Pork spare ribs (3-5 per person depending on the size of the ribs and your preference)
- 1 medium onion, finely chopped
- 2 cloves of garlic finely chopped
For the barbecue sauce:
- 150 ml tomato ketchup
- 100 ml cider vinegar
- 250 ml water
- 3 tbsp soft brown sugar
- 3 tbsp Worcestershire sauce
- 1 tbsp Pinch Organic Smokey BBQ rub
- Juice of a lime
Add the oil to a frying pan over medium heat, then brown the ribs and transfer them to a shallow casserole dish and set aside. In the same frying pan, add the onions and cook gently until they are soft. Then add the garlic and cook for a further minute. While the onions and garlic are cooking, combine all the barbecue sauce ingredients together in a bowl and mix well. Once the onions and garlic are soft, add the barbecue sauce to the pan, stirring to combine with the onions, garlic and pan juices. Bring just to the boil, then let the whole thing simmer for about 15 minutes to allow the sauce to reduce slightly and thicken. While that is happening, heat the oven to 180°C, gas mark 5. Once the barbecue sauce is reduced, pour it over the ribs in the casserole dish. Cook on the middle shelf of the oven for 45 minutes.
How To Serve
Serve with plain boiled rice and garlic bread.