Get glazing with this simple step-by-step recipe for finger-lickin’ barbecued pork ribs.
Australian Good Taste
•    Specials
•    500ml (2 cups) hot water
•    2 pork rib racks
Spiced barbecue glaze
•    1/2 cup tomato sauce
•    1/4 cup Worcestershire sauce
•    !/4 cup brown sugar, firmly packed
•    2 tablespoons apple cider vinegar
•    1 tablespoon Dijon mustard
•    3 teaspoons smoked paprika
•    1 teaspoon dried oregano leaves
•    1 teaspoon ground cumin

Step 1
Make the glaze: Stir tomato sauce, Worcestershire sauce, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.

Step 2
Combine the water and 2 tablespoons of the glaze in a roasting pan. Add ribs. Cover with foil. Bake at 180C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze.

Step 3
Preheat a barbecue grill or chargrill on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.

Step 4
Cover the ribs with foil and set aside for 2-3 minutes to rest before carving. To serve, use a large sharp knife to cut between the ribs. Transfer to a serving platter

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Tilly’s Farm has been raising pigs for over a decade. Currently we work with a network of smallholder pig farmers to deliver quality, nutritious pork at affordable prices to the local Ghanaian market

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