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Barbecued pork ribs


10 minutes


60 minutes



Barbecued pork ribs
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1.4 kg (3 lb.) pork back ribs
2 onions, cut into cubes
30 ml (2 tbsp.) black peppercorns
22 ml (1 1/2 tbsp.) dried thyme
3 cloves garlic, sliced
2 L (8 cups) vegetable broth (or water)


80 ml (1/3 cup) tomato ketchup
30 ml (2 tbsp.) molasses
60 ml (1/4 cup) store-bought barbecue sauce
30 ml (2 tbsp.) tomato paste
10 ml (2 tsp.) garlic powder
Tabasco-style hot pepper sauce, to taste


  1. Place the meat, onions and seasonings in a large Dutch oven.
  2. Add the broth. (If the broth doesn’t cover the ribs, add water.)
  3. Bring to a boil, reduce the heat and simmer for 50 minutes.
  4. Meanwhile, combine all the sauce ingredients. Set aside.
  5. Remove the ribs from the broth and drain well. Save the broth for another use.
  6. When the ribs have cooled and drained, brush them with half the sauce.
  7. Preheat the grill to high.
  8. Place the ribs on the hot grate. Reduce the heat to medium and grill for 10 minutes or until the meat is cooked through and pulls easily from the bone.
  9. Serve.

Suggested pairing

Red wine
South Africa, 750 ml
Regular price: $17.10
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