There’s something about BBQ pork spare ribs that you just can’t beat. They are sticky and messy to eat but you can’t help but love them.
Going out to get some can get quite pricey. You can easily shell out £10 – £12 for a half rack, I know you are paying for the service, convenience, electricity etc. but I always think back to the time I paid £48 for a bottle of wine which I later found in my local supermarket for £5! Yes I was dining in Central London but really? Nearly 1,000% markup for the privilege of dining in London.
Don’t get me wrong I love to dine out, I just like to get value for money. I accept you pay more for the reasons mentioned above but when the markup starts getting crazy then I’d rather cook at home.
BBQ Ribs are a prime example of this, if you were making 1/2 racks for just 4 people then you would save around £40 just for the ribs, that’s without the extra sides, more work yes, but you could most likely save around £70 by eating at home.
How to cook bbq ribs (in the oven)
Prep time: 5 minutes
Cook time: 90 minutes
Serves 4 (1/4 rack)
Calories per serving: 275 (excluding rice)
Cost per serving: £ 0.78p
500g pork ribs
1 teaspoon 5 spice
1 tablespoon BBQ sauce
1 tablespoon tomato paste
1 tablespoon honey
(If you like the smoky taste add a few drops of mesquite / smoke sauce)
Mix the 5 spice, tomato paste, bbq sauce and honey together and rub over the ribs until all of the ribs are completely covered.
Cover the ribs with tin foil as this will cook/steam the ribs to stop them from being hard or not cooking properly. Wrap the foil around the container rather than the ribs as the long cooking time will most certainly result in the ribs sticking to the foil if wrapped directly.
Once done place the ribs into a preheated oven set to 180 degrees or gas mark 4 and cook for 1 hour 45 minutes.
After 1 hour 45 minutes, remove from the oven and remove the foil. Be careful when removing the foil as there will be steam from the wet ingredients, peel from the corner furthest away from you, if you want to be extra safe pierce the foil to let and steam escape first.
Baste the ribs with any sauce and juices from the bottom of the dish. Place the ribs which you have uncovered back into the oven for a further 15 minutes, basting again after about 5 minutes or so if needed. After this time the repeated basting will have put a nice finishing glaze onto the ribs.
If you prefer your BBQ ribs to have more sauce and be less dry than you would get from oven cooking using a slow cooker or multi cooker also results in delicious ribs that just fall off the bone. When I have less time I prefer to use a slow cooker as you can leave it for longer at a lower temperature with no risk of overcooking or burning them
Freeze for an on hand tasty treat.
Serve with spicy wedges, rice or fresh salad.
Cut into individual ribs for tapas or finger food.