EveryoneKnowsADave
Well-Known Member
2.5kg ribs. Membrane removed and sliced into individual ribs using the back of the next rib as a guide (provides meaty ribs).
350ml good tomato sauce (like heinz)
100ml hoisin sauce
200g brown sugar
60ml Worcestershire sauce
75ml cider vinegar
1 tablespoon garlic powder
1 teaspoon ground mustard seeds
1.5 teaspoons seasoned salt (I use chilli salt and pepper seasoning)
1 tablespoon liquid smoke
Mix it all together and chuck the ribs in. Leave for up to 24 hours in the fridge. (It can be frozen at this stage if the ribs used were fresh).
Lay out flat in an ovendish covered in foil and bake at 135°c for 4-6 hours. Grill for the last 5/10 minutes to caramelise the sauce.
350ml good tomato sauce (like heinz)
100ml hoisin sauce
200g brown sugar
60ml Worcestershire sauce
75ml cider vinegar
1 tablespoon garlic powder
1 teaspoon ground mustard seeds
1.5 teaspoons seasoned salt (I use chilli salt and pepper seasoning)
1 tablespoon liquid smoke
Mix it all together and chuck the ribs in. Leave for up to 24 hours in the fridge. (It can be frozen at this stage if the ribs used were fresh).
Lay out flat in an ovendish covered in foil and bake at 135°c for 4-6 hours. Grill for the last 5/10 minutes to caramelise the sauce.
