Chilli Blend Slow cook oven BBQ Spareribs

29 Apr

Written By The Salty Greek

This will become a crowd pleaser.

Let the oven do all the work for you, nice and slow you are guaranteed to have tender, fall off-the-bone, finger licking good ribs with caramelised edges. Using the BBQ has it’s advantages, but once you go oven you don’t go back.

Keep a copy of this recipe because we are sure you’ll be handing it out to your family and friends. It’s quite easy you just need to be near the oven for about 2-3 hours. Commitment not effort.

We highly recommend to replace the pork ribs with chicken wings, its a cheaper option but still has the flavour reward.

If you do have leftovers, or make a double batch to have leftovers the next day, just reheat and some of our family members prefer them the next day.

Ingredients

1kg pork spareribs
Sauce
1 Onion, finely chopped
3 Tbsp, heaped The Salty Greek Mild Chilli Blend
1/4 Cup, ketchup
1/4 Cup, BBQ sauce
2 Tbsp, apple cider vinegar*
1 Tbsp, wholegrain mustard*
1/4 Cup, honey (Vegan Option use agave)
1/4 Cup, maple syrup
Note
Replace wholegrain for Dijon mustard
Can use any vinegar of your choice

Recipe Steps

Prepare the pork spareribs

Cut spareribs into serving size pieces.
Put in a large saucepan, add salt and enough water to cover.
Bring to boil, turn down heat, simmer for 30 minutes.
Skim froth off top, frequently.
Pre-heat oven to approx 180
Combine all the sauce ingredients together in a medium roasting pan or foil tray.
Lift spareribs out of cooking water and put them into a roasting pan in a single layer, and cover well with mixture.
Bake for approx 30 minutes (uncovered).
Take out after 30 minutes, and turn ribs around, or baste them.
Cover/wrap tightly with foil. Turn down the oven to 130-140 and put tray back in oven for another 30 minutes.
After 30 minutes take out, turn ribs over and keep covered with foil, put back in oven for another 30 minutes.
Continue step 11 until you see the meat is falling off the bone, then there is no need to turn over, the sauce should have darkened & caramelised at this stage.
Serve hot.