With temperatures set to soar from this weekend, a barbecue will certainly be on the agenda for many. There is always one crowd pleaser you can guarantee to appear on the menu that will satisfy guests – a juicy and sticky selection of BBQ Spare Ribs.
Featuring AVOCA’s own blend of BBQ sauce and the addition of a garlicky and paprika pre-BBQ rub, you are guaranteed maximum flavour and a delicious end result. Serves 6
Ingredients:
2 kg Spare Ribs, rubbed with garlic powder, smoked paprika, sea salt & black pepper
500 ml AVOCA’s Sweet & Sticky BBQ Sauce
Sweet & Sour Pickles
2 cucumbers, sliced into 2cm rounds
500 ml water
250 ml cider vinegar
200 grams caster sugar
1 tbsp Sea salt
2 garlic cloves, sliced
3 black peppercorns
Method:
Pickles:Place all ingredients except the cucumber into a pot & bring to a boil.Take off the heat & add the cucumber slices. Set aside & let cool. Once cooled add chopped dill. Will keep in the refrigerator for 2 weeks.
BBQ Spareribs: Pre heat your oven to160C / 320F / Gas Mark 3. Arrange your spare ribs evenly onto two large baking trays and roast in the oven for 1-1/2 hours until cooked through & nicely caramelised. Your thermometer should read 85°c, this will make them tender and juicy.
While your ribs are cooking, pre heat your BBQ to medium heat for direct cooking and get your pickles and slaw ready. When your ribs are ready, glaze them in AVOCA’s Sweet & Sticky BBQ sauce.
Place them on the grill, turning them regularly and glazing them with more BBQ sauce. You are aiming for slightly charred and caramelized edges. When the ribs are ready serve with your Sweet & Sour Pickles and a fresh crunchy slaw (and plenty of napkins )
