Every now and then, I get the biggest craving for a rack of American style ribs; unfortunately, I haven’t found any good ribs places in Canberra. The places I have tried have been disappointing, with sickly sweet marinades and anorexic cows; there’s nothing worse then paying a bucket load for ribs and getting the tiniest bit of meat.
As I was walking past the butcher in the Canberra Centre, I noticed massive beef ribs in their display. I bought 6 ribs and 2 pieces of steak (for another night’s dinner); it cost me almost $70! I could not believe it. I was almost tempted to tell the butcher not to worry about it, but I felt bad that he had already packed it all up. All I could do was hope that the were going to be the most delicious ribs there ever was.
I looked for a marinade recipe and came across one from Taste.com which I have adapted.
- 1/3 cup tomato sauce
- 1/3 cup barbecue sauce
- 1/3 cup bourbon (a small bottle of bourbon is almost $30 — I would recommend borrowing a cup from a bourbon drinker!)
- 1/3 cup brown sugar
- 1 1/2 tsp smoked paprika
- 2 garlic cloves, crushed
- 1.5kg pork or beef ribs
- Lime wedges, to serve
Combine the tomato sauce, barbecue sauce, bourbon, sugar, paprika and garlic in a baking dish. Add ribs and coat in marinade.
Cover and marinate in the fridge for 4 hours or overnight. Remove ribs from the fridge 1 hour before baking.
Preheat oven to 150 degrees.
Cover the baking dish with foil and bake for 1.5-2 hours. I actually left my on for 4 hours because I had the time and wanted the meat to be really tender.
Once tender, you can either turn the heat up to 200 degrees and caramelise in the over for approximately 10 minutes or, you can chuck them on the BBQ for a couple of minutes. I went for the BBQ option. Tip: to get extra flavour and to use all of the marinade, baste the ribs whilst on the BBQ with the sauce from the bottom of the baking dish.
I felt like a salad would go perfectly with these ribs and would cut through the heaviness nicely, so I adapted my favourite salad recipe, and by adapted, I mean that I didn’t have any cabbage left in my fridge.
The flavour was so good and Mike (my fiancé, for readers new to the series) loved them!
A tip to save yourself money: 6 was two too many for two people, and unfortunately they just don’t make for very good left overs.