Follow these steps for perfect results
onions
chopped
garlic clove
crushed
tomato puree
honey
vinegar
chili powder
thyme
Oxo
instant
water
pork rib rack
separated into individual ribs
Chop the onions.
Crush the garlic clove.
Fry the onions in a non-stick frying pan until clear.
Add tomato puree, honey, vinegar, chili powder, thyme, and Oxo to the pan.
Pour water into the pan.
Cook the mixture on medium heat until it reaches a steady bubble.
Separate the pork rib rack into individual ribs.
Brush the ribs with the barbecue sauce.
Place the ribs in a non-stick roasting tin.
Cook the ribs for 30 minutes at 180 degrees Celsius.
Drain off the fatty juices.
Cover the ribs with the remaining sauce.
Cook for about 1 hour at 180 degrees Celsius.
Serve the ribs with garlic bread and a large green salad.
Expert advice for the best results
For a spicier sauce, add more chili powder or a pinch of cayenne pepper.
If the sauce becomes too thick, add a little more water.
Marinate the ribs in the sauce for at least 2 hours before cooking for maximum flavor.
Everything you need to know before you start
15 minutes
Sauce can be made ahead and stored in the refrigerator for up to a week.
Arrange ribs on a platter and garnish with chopped parsley.
Serve with coleslaw, potato salad, and corn on the cob.
The hops in the IPA cut through the richness of the ribs.
Discover the story behind this recipe
Barbecue is a staple of American cuisine, often associated with summer gatherings and celebrations.
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