For a meatier alternative to spare ribs, try our Barbecue Spare Rib Chops. The homemade barbecue sauce creates a tangy, tasty flavour using our own recipe that has been modified and improved over time. Good served with jacket potatoes, sweetcorn (frozen or on the cob), peas, baked beans and a little pan-fried spinach.
- Serves: 2 (2 ribs per person)
- Cooking Time: Sauce 5 mins. Chops 25 min (15 in the pan, 10 under grill)
- Resting Time: 10 minutes
- Ready In: 40 minutes
Ingredients
- 2 tbsp Olive Oil
- 4 Pork Spare Rib Chops (the thicker the better)
For the Barbecue Sauce
- 40g Butter or similar substitute
- 40g Dark Brown or Muscovado Sugar
- 5 tsp Tomato Sauce
- 5 tsp Worcester Sauce
- 3 tsp Water
- 1 tsp Grated Ginger
- 1/2 tsp Salt (Low Sodium or table salt)
- 1/2 tsp White Pepper
- 1/2 Fresh Chilli – finely chopped (red or green)
Method
The chops are seared and then cooked partially in the pan. This ensures that the pork is cooked right through as grilling can sometimes heat the outside of the meat more than the centre. This also removes any water present that may dilute the sauce in cooking. The chops can be left for a while and coated in some of the Barbecue Sauce and covered or grilled immediately. If grilling is not convenient, you can cook the chops in a hot oven at 220 degrees c for 30 minutes.
- Heat the olive oil in a large non stick frying pan until hot
- Place the Pork Spare Rib Chops into the pan and cook on a high heat until brown on each side to sear the meat. 1 to 2 minutes before turning should achieve this
- Turn down the heat and cook for a further 5 minutes turning occasionally
- Make the barbecue sauce by the following method:
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- Place a small saucepan of water on the hob on a medium heat
- Add the butter and all other ingredients, stirring thoroughly
- Heat until the sugar begins to boil and the butter has melted
- Continue to heat until the sugar caramelises; this is essential to release flavours and bind the ingredients together
- Turn down the heat and stir for 1 minute, then remove from the heat source until required
- Heat the grill to a high heat and place the shelf so that the ovenproof dish will sit approx 4-6 inches from the heat when required. The dish should not be too deep as the chops will be too close to the heat source and get too hot.
- Remove the chops from the frying pan and place in an ovenproof dish around 8 x 10 inches in size. they should be laying flat so that as the sauce runs in, the chops sit in the residue
- Coat the chops with half of the sauce
- Cook under the grill for approx 5 mins. Do not allow to blacken or burn as this can be carcinogenic and is not recommended!
- Turn the chops and coat with almost all the remaining sauce, keeping a little to place on the meat when cooked.
- Place under the grill again for a further 5 minutes
- When ready, remove the chops from the grill and allow the meat to ‘rest’ for 10 minutes
- A few minutes before serving, warm the remaining sauce and drizzle onto the meat
Recommended Equipment
- Large non-stick frying pan
- Ovenproof dish around 8 x 10 ” that can withstand grilling temperatures
- Small saucepan
- Spatula and tongues
- Wooden spoon
- Measuring spoons
- Scales
- Measuring bowl
Hints & Tips
- A medium to high heat source is necessary for the caramelisation process of the sauce to be achieved. This is a chemical reaction that changes the composition of the ingredients. Different sugars react at different temperatures but this is clearly visible when the sugar boils. The mixture must be stirred and not left unattended when cooking as it may boil over.
- The sauce is best served hot but can be cooled and served cold if required
