Pork Barbeques pork ribs with spicy wedges

Published on November 21st, 2010 | by Gareth


Spicy barbequed pork ribs part 2

Part deux of the ‘rib off’ this time I am sharing my friends recipe, the challenger.

Spicy sauce ingredients

  • 1 large dried chilli,  deseeded and chopped
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon (packed) dark brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground cumin


Spicy sauce method

  • Place chilli in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes.
  • Drain and reserve the liquid.
  • Heat oil in heavy saucepan over a medium heat.
  • Sauté the onion in the same pan until soft, stirring often.
  • Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds.
  • Pour in the wine and add the softened chilli; simmer 2 minutes.
  • Add 3 tablespoons reserved chilli soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often.
  • Season with salt and pepper.
  • Remove the pan from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick.

The sauce can be made up to three days ahead.

Coffee-spiced rubbed ribs
(adapted from Nestle recipe site – who knew!)

Cooking time Times
Preparation Time: 15 mins
Cooking Time: 4 hrs 5 mins
Cooling Time: 1 hr standing


  • 2 racks (about 4 pounds total) baby back ribs
    2 1/2 tsp packed brown sugar
    1 1/4 tsp ground coffee beans
    1 1/4 tsp sea salt
    1 1/4 tsp garlic powder
    2 tsp coriander seeds
    3/4  tsp  freshly ground black pepper
    1/4  tsp baking cocoa
  • 1 tsp chilli flakes
  • 1 tsp cumin seed
    1 tsp vegetable oil
    1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine


  • Fit rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs).
  • Pat ribs dry with paper towel; place on rack with meat side up.
    For the meat rub: Combine all other ingredients except oil, wine or beer and ribs in spice grinder, pestle and mortar or food processor; process until smooth.
  • Lightly rub ribs with oil.
  • Sprinkle with rub mixture, pressing gently to help it adhere to the ribs.
  • Let stand at room temperature for no more than 1 hour.Preheat oven to 250° F.
  • Pour beer into bottom of roasting pan.
  • Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones).
  • Preheat barby grill. Grill ribs over medium flame, turning once, for 5 minutes.


Barbeques pork ribs with spicy wedges

A rib tickling feast

So who won? I think it was a draw, though I was partial to the pork ribs.

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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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