Ribs are such a great share food when having drinks out with friends but I never realised just how easy they are to make yourself at home. The tender falling-off-the-bone beef with a sweet, smokey sticky sauce gets my mouth watering every time and definitely a dish you’ll love to share with the kids (with a few rolls of paper towel on hand).
In this segment of My Market Kitchen Emma starts off by simmering the ribs in salted water to begin the cooking process and start to tenderise the meat. After a couple of hours of mild cooking she whips up a super easy rib glaze starting with everyone’s favourite and a staple in most pantries (definitely mine), tomato sauce. She adds in some Smoked Paprika and Dried Ancho Chillies; a great way to add a deep smokey flavour quickly and easily without a smoker. As the Ancho Chillies don’t have a great amount of heat, she adds a dash of Cayenne Pepper for a little kick. These spices are all mild in heat so safe for kiddies pallets.
Once the meat is glazed, simply place in the oven for another hour and wait for the aromas of a Texan BBQ to fill your house. These ribs are succulent, juicy and finger-lickin good!
Spices used in this recipe
Chilli Ancho Whole
Chilli Ancho is a dried Poblano pepper. They are a large dark purple sweet chilli that forms the backbone of staple Mexican dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.$4.99
Smokey Paprika has a vibrant red colour with a warm, silky, and slightly woody capsicum flavour. Our paprika is sourced from Spain and smoked here in Melbourne using traditional oak wood smoke. This ensures that you get a beautiful rich smokey depth of flavour to your dishes every time.$6.95
Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.$3.45
Mustard powder is made when the yellow seeds are finely milled, and are used more often than the whole seeds as it provides more flavour with less effort. Mustard powder has a mild and slight sweet flavour and pungent aroma. The powder can be mixed with water to form a mustard paste to flavour bbq meats. It releases an earthy aroma when cooked and a savoury and tangy taste. Yellow powder is commonly used in the Western cuisine. It is key ingredient in the Indian blend Panch Phora.
Bring a large pot of salted water to the boil. Simmer the ribs in the water for 2 hours until soft. Allow the ribs to cool in the water.
Preheat an oven to 180°C.
In a large bowl, combine the barbecue sauce ingredients and stir.
Drain the ribs from the water and place the beef ribs bone side down in a roasting tray. Pour the sauce over the ribs and roast in the oven for 1 hour.