1½ kilograms pork spare ribs, skin removed
3 tablespoons American mustard
3 tablespoons tomato paste
2 cloves garlic, crushed
2 tablespoons chipotle Tabasco sauce
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon smoked paprika
¼ teaspoon ground allspice
⅓ cup orange juice
sea salt and ground pepper
Preheat the oven to 160°C fan bake.
Glaze: Combine all the ingredients in a bowl and season.
Ribs: Use a sharp knife to cut loose one edge of the skin, which is the thin membrane on the bone side of the ribs. Grab the edge with a paper towel then pull off the entire silver skin and discard.
Line a large baking sheet with foil then top with baking paper.
Lay the ribs on the baking paper and brush both sides with half of the glaze. Bring up the edges of the foil and baking paper, pour in ½ cup water then crimp the edges together to seal around the ribs.
Bake for 1 hour. The ribs can be cooled then refrigerated for 2 days at this point if desired.
Preheat the barbecue to medium high.
Remove the ribs from the package and place on the barbecue. Brush with glaze then cook, turning and glazing each side every 5 minutes for about 20 minutes or until golden and crusty on the outside and the meat is tender.
Cook’s Tip: I always remove the skin/membrane from the bone side of the ribs as it prevents them from curling up when cooking and allows the marinade to penetrate the meat, making them more tender.