Summer Barbecue Recipes – Barbecue ribs

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This is the first of a semi-regular series about making tasty, healthy and exciting recipes for the barbecue – on a budget.  The series will included lots of salads and sides, as well as meat and veggie recipes to get you cooking and eating some lovely outdoor food this summer.

This second recipe of my Summer Barbecue Series (see the first recipe, Thai Turkey Burgers, here) was hands-down my favourite thing at my barbecue a couple of weeks ago.  I absolutely loved them and they were ridiculously low-stress to cook, given that they spent 95% of the cooking time in the oven before a quick blast on the barbecue to char up on the outside.  Taking away the fear of food poisoning plus making for a lovely tender texture? – win win.

As for the marinade, I did a good bit of googling before realising that no matter what specific recipe I chose, odds were the ribs would end up tasting vaguely sweet and vaguely spiced and quite smoky, so it didn;t really matter what I put on them.  With that in mind, I went for a really simple, easy combo.  If you don;t have something in, just substitute with something else e.g. balsamic vinegar instead of red wine, normal paprika in place of smoked – whatever you want.

I did want to get a whole rack of ribs, which would have looked more impressive, but Tesco only had packs of individuals ones and in fact they worked out fine and were much easier to serve out that way.

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No idea how many this “serves” but it makes a big pile (there were 10 meat-eaters at our barbecue) so you could easily half if not feeding so many.

  • 1.7kg pork ribs
  • 1/2 pack passata
  • 2 tbsp red wine vinegar
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • 2 tbsp soy sauce

Mix all the ingredients for the marinade together and coat the ribs.  Leave to marinade, preferably overnight or at least for a couple of hours.

A couple of hours before your barbecue, preheat your oven to 160C.  Arrange the ribs on a couple of baking trays and put in the oven, leaving to cook slowly for the next two hours.

When you’re ready to barbecue them, they will only need a few minutes on each side, or until crisped and charred to your liking, as they should be fully cooked all the way through.