- 2 lb Spare ribs
- 3 oz Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Salt
- 1 teaspoon English mustard powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Cinnamon
- 2 tablespoons Worcestershire sauce
- 4 tablespoons White wine vinegar
- 6 tablespoons Tomato puree
- 1 lemon Lemon juice
- 1 small Onionfinely chopped
Texan Spare Ribs take an age to cook and aren’t really suitable for the smaller, brazier-type barbecues.
Still, they’re great for campfires and larger barbecues, and they make an incredible sticky mess that’s as delicious slurped off fingers as it is on the ribs themselves.
Central Texas Spare Ribs
by pvmtengr1240 @ flickr
Prepare the marinade by mixing together all of the ingredients (except for the ribs) in a saucepan and simmering the mixture over a low heat for 10-15 minutes.
Separate the ribs with a cleaver (if necessary).
Lay them in a single layer on a large sheet of foil inside a lipped baking tray and pour the marinade over them.
Wrap the foil around the ribs to form a big parcel, then take another, similar-sized sheet of foil and give the parcel a second wrapping – it’s important to keep the juices enclosed in order for the ribs to become really tender.
Chill for an hour or so, or until ready to cook.
To cook, transfer the parcel to the barbecue – if you have a large enough cooking area place it directly onto the coals at one side of the barbecue (then you can still cook other food on the grill), otherwise place it on the grill and, if you have a barbecue lid, cover.
Cook for 1 – 1 ½ hours, carefully removing the parcel with oven gloves every 20 minutes to give it a quick shake, ensuring that the ribs are properly basted.