BBQ Ribs

INGREDIENTS
3 pounds (1.4 kg) pork loin back ribs
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (348 mL) Ocean Spray® Jellied Cranberry Sauce
1 bottle (455 mL) Heinz® Chili Sauce
2 tbsp (30 mL) minced onion
1 tbsp (15 mL) red wine vinegar
2 tsp (10 mL) minced garlic

The original recipe is fairly large and should be made in a large oval slow cooker. I scaled it down as I only bought 2 lbs of ribs and cooked them in my small round 3.5 quart slow cooker. It served two rib-loving adults a reasonable portion without making pigs of ourselves (that would be some sort of weird cannibalism wouldn’t it?). I tried the little one with them, but like 99% of the food I cook, I got a happy but firm ‘nope!’. This is one time we were quite happy not to share. I’ll put the full recipe quantities in parenthesis but the recipe is written with my adjustments. You can use your own homemade barbecue sauce or your favourite store-bought. Since this was a last minute decision and I was short on time, I did use store bought with fantastic results. Right now we have a Budweiser BBQ sauce from Costco on the go.

Step By Step Guide

1. Mix all of the ingredients together in a bowl (apart from the meat)

2. Place the ribs in a food bag, or in a ceramic/glass dish

3. Pour the marinade over and coat the meat

4. Ideally leave over night to marinade or if you are pressed for time, a few hours should do it

5. Remove from marinade dish and place on medium to hot BBQ (we use baskets to cook ribs, makes the turning easier)

6. Keep turning until cooked (probably about 30 mins on medium heat BBQ) and spoon on surplus marinade as you go

7. Eat

Line a roasting tin with foil. Pour in approx 2 tbs vegetable (or groundnut) oil, add the ribs turning to coat in oil and season with salt & pepper. Place in a preheated oven at 200 for 20 minutes.
Meanwhile, put remaining ingredients into a jug and stir well to combine.

At Hot Smoke BBQ we like to smoke our porkribs for like 4 hours at medium smoking temperature until you can easily suck the meat right off the bone without using your teeth…
After 3 hours of smoking we started to apply our Hot Smoke BBQ Cha Siu Glazing until these Chinese pork ribs looked bright red and shining!

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