Easy Barbecued Spareribs

If you bake the ribs-and prepare the sauce-a day ahead, the next night you can just cut them, brush them with sauce, and grill them, all in about ten minutes.

Origin: USA
Serves: 4
Preparation time: 20 minutes
Cooking time: precooking 1hour 30mins + grilling about 10-15mins
Level of difficuty: Easy
Heating Rating: Medium

½ tsp Cayenne Chilli powder, organic
1 Tbsp Ground Cumin, organic
2 Tbsp Sweet Paprika, organic
Salt and black pepper
2.5kg pork ribs, trimmed of excess fat, rinsed, and patted dry
1 can (400g) tomato puree
100ml honey
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
175-200ml water

Preheat oven to 200C. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.

Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
Meanwhile, make sauce: In a small saucepan, combine tomato purée, honey, Worcestershire, garlic, reserved spice mixture, and water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to three quarters, this will take about 20 to 25 minutes.
Heat the barbecue or grill till medium hot. Cut ribs into four equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.