Barbecued Pork Ribs


Preparation info

  • Difficulty


  • Makes about


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • ½ teaspoon English mustard
  • ½ teaspoon sweet paprika
  • ¼ teaspoon ground oregano
  • ¼ teaspoon ground cumin
  • tablespoons peanut oil
  • 1 teaspoon Tabasco sauce
  • 1 garlic clove, crushed
  • 125 ml (4 fl oz/½ cup) tomato sauce (ketchup)
  • 2 tablespoons tomato paste (concentrated purée)
  • 2 tablespoons soft brown sugar
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons brown vinegar
  • 1.5 kg (3 lb 5 oz) American-style pork spareribs


  1. To make the sauce, combine the mustard, paprika, oregano, cumin and peanut oil in a saucepan. Add the remaining ingredients, except the ribs. Cook, stirring, over medium heat for 3 minutes. Allow to cool, pour over the ribs, cover and marinate overnight in the fridge.
  2. Heat a barbecue plate to hot and cook the ribs, turning frequently, until firm and well done. Cut into individual ribs before serving.