BBQ Spare Ribs Recipe

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Recipe Ingredients

1½ kg beef spare ribs, (cut into 4)
coriander, to garnish
for the marinade:
250 g tomato ketchup
25 ml chilli sauce
1/2 tbsp cumin powder
4 tbsp red vinegar
200 g honey
100 ml soy sauce
8 garlic cloves, minced
250 ml water
50 g sugar
1 medium size saucepan
1 large saucepan with a lid
1 chopping board
1 sharp knife
1 slotted spoon
2 trays
1 tongs
1 brush
1 whisk
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Recipe Method

To make the sauce, add the tomato ketchup, chilli, cumin, vinegar, honey, soy sauce, garlic, sugar and the water to the medium size saucepan. Whisk together and bring to the boil. Cook for 1 minute and remove from heat.
Add the spare ribs to the large saucepan and pour in half of the barbecue sauce. Add water (enough to almost cover the ribs) and bring to the boil. Turn down the heat, cover with the lid and simmer for 2½ hours until the meat is tender.
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.
Test to see if the spare ribs are done by inserting a knife into the meat (if there is little resistance, the meat is ready). Once the ribs are cooked, use the slotted spoon to remove them from the tray.
Using the tongs, dip the spare ribs into the remaining barbecue sauce and place them on the barbecue. Cook for 2 minutes. Turn the ribs over, brush with more barbecue sauce and cook for a further 2 minutes. Repeat once more then remove ribs from the barbecue.
Transfer the ribs to a serving dish and garnish with coriander. Serve with coleslaw or corn and an ice-cold beer - enjoy them the American way!