Texan Pork Ribs

Cook time 2 hours and 30 minutes (+ chilling time)
Servings 4


⅔ cup good-quality barbecue sauce

2 tbsp tomato paste

2 tbsp Dijon mustard

¼ cup brown sugar

2 tbsp smoked paprika

3 cloves garlic, very finely grated

2 tsp salt

1 cup (250ml) apple cider

1.5kg pork spare ribs

Lemon, to serve

Texan Pork Ribs


To make the marinade, combine barbecue sauce, tomato paste, mustard, sugar, paprika, garlic and salt in a bowl. Place ribs in a large roasting pan, rub in the marinade and turn to coat, then cover and chill for at least 2 hours.

Preheat oven to 160°C. Remove roasting pan from fridge and pour over the apple cider, cover with baking paper and foil and cook for 1.5-2 hours. Remove foil and increase heat to 220°C.

Baste the ribs with reserved marinade. Cook for a further 40-50 minutes, scraping the bottom of the roasting pan with a wooden spoon and basting the ribs with caramelised pan juices every 10-15 minutes.