Hairy Bikers Ribs

Slow cooked succulent pork ribs with a homemade spicy bbq sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the dry rub: mix the brown sugar, paprika, salt, cayenne, mustard, pepper and oregano. Take 3 tbsp of the mixture and put in a medium saucepan to use for the wet barbecue sauce later.

Step 2

Put the pork on a board and rub with the remaining dry rub on both sides, massaging into the meat. Place the pork on a low metal rack in a large roasting tin and leave to stand for 1 hour, or overnight if you have time. (Leaving it for 1 hour is not essential)

Step 3

Preheat the oven to 170C/150 fan/Gas 3. Add 100ml cold water to the roasting tin and cook the pork in the oven for 3 hours or until very soft and tender – the meat should be almost falling off the bones. Turn every hour and add a little extra water if the base of the pan becomes dry as the pork drippings may stick and begin to burn. (Cover the ribs with a piece of foil if they begin to dry out.)

Step 4

For the wet barbecue sauce: While the pork is cooking, make the barbecue sauce. Stir the ketchup, water, vinegar, sugar, honey, Worcestershire sauce and garlic into the saucepan containing the 3 tbsp reserved dry rub. Place over a medium heat and bring to the boil, stirring. Reduce the heat slightly and simmer for 5 minutes or until the sauce has thickened, stirring regularly.

Step 5

Remove from the heat and pass through a sieve into a bowl to get rid of the garlic that might otherwise burn on the barbecue. Pour roughly half the sauce into a serving dish and set aside. Leave the rest in the bowl.

Step 6

Roughly 45 minutes before the pork is ready, light the barbecue. Take the pork out of the oven and, using a pastry brush, brush liberally on both sides with the barbecue sauce. Place back into the oven for the final 45 mins every once in a while add more bbq with a brush