Slow roast ribs with chipotle barbecue sauce

Slow roast ribs with chipotle barbecue sauce

  • serves 8
  • A little effort

Slow cooking before grilling is the secret to tender ribs. Racks of baby backs are meatier than the single spare ribs so use them if you can.

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Ingredients

  • baby back ribs 4 racks
  • olive oil
  • soft brown sugar 2 tbsp
  • mustard powder 1 tbsp 
  • onion salt 1 tsp
  • smoked paprika 1 tbsp
  • chipotle paste  2 tbsp

Master Barbecue Sauce

  • 
olive oil
  • garlic
 2 cloves, chopped
  • passata 500ml
  • 
onion 1 small, diced
  • tomato purée 3 tbsp
  • cider vinegar 150ml
  • soft brown sugar 125g
  • hot chilli powder 1 tbsp, use more if you like it spicy
  • celery salt 2 tsp
  • paprika 1 tbsp
  • Worcestershire sauce 2 tbsp

Method

  • Step 1

    To make the barbecue sauce, heat 1 tbsp oil in a large saucepan. Add the onion and garlic and cook until soft. Add all of the other ingredients and bring to a boil. turn the heat down to a simmer and cook for 15 minutes.

  • Step 2

    Heat the oven to 150c/fan 130c/gas 2. Rub oil on the ribs and then sprinkle the sugar and spices over with some seasoning. Put a shallow rack in a roasting pan and pour water into the bottom. Put the ribs on top and cover with foil. cook for 3 1/2 hours until tender.

  • Step 3

    Make the master barbecue sauce. heat barbecue and brush the ribs with the sauce. Grill for 4-5 minutes each side on direct heat, or baste with sauce and finish in a 220c/fan 200c/gas 7 oven until glazed and sticky.

Nutritional Information

  • Kcals 477
  • Fat 26g
  • Carbs 25g
  • Fibre 1g
  • Protein 35g
  • Salt 2.7g
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