Slow roast ribs with chipotle barbecue sauce
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.
- 4 racks baby back ribs
- olive oil
- 2 tbsp soft brown sugar
- 1 tbsp mustard powder
- 1 tsp onion salt
- 1 tbsp smoked paprika
- 2 tbsp chipotle paste
Master Barbecue Sauce
- olive oil
- 2 cloves garlicchopped
- 500ml passata
- 1 small
oniondiced
- 3 tbsp tomato purée
- 150ml cider vinegar
- 125g soft brown sugar
- 1 tbsp hot chilli powderuse more if you like it spicy
- 2 tsp celery salt
- 1 tbsp paprika
- 2 tbsp Worcestershire sauce
Nutrition: per serving
- kcal477
- fat26g
- carbs25g
- fibre1g
- protein35g
- salt2.7g
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.