Ingredients
- 2 rackspork spare ribs
- 1 Tbspdry mustard (for the dry rub)
- 1 Tbspgarlic powder (for the dry rub)
- 1 Tbspsmoked paprika (for the dry rub)
- 2 tspsalt (for the dry rub)
- 1 tspfreshly ground black pepper (for the dry rub)
- ¼ cupStaffords VIP Sauce (for the dry rub)
- 2 Tbspolive oil (for the rib sauce)
- 2 clovesgarlic, minced (for the rib sauce)
- 2 Tbsppaprika (for the rib sauce)
- 2 tspchilli powder (for the rib sauce)
- 1 tspcayenne pepper (for the rib sauce)
- ½ cuptomato sauce (for the rib sauce)
- ½ cupStaffords VIP Sauce (for the rib sauce)
- ¼ cupwater (for the rib sauce)
- ¼ cupbrown sugar (for the rib sauce)
- To servecoleslaw, skinny fries and Staffords VIP Sauce for dipping
Made with Staffords
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Method
Preheat the oven to 150°C. With a sharp boning knife, remove the membrane from the back of each rack of ribs.
Combine the dry rub ingredients in a bowl and mix well. Rub the mixture evenly over the ribs, wrap each rack in tinfoil and place on a wire rack in the oven. Cook for 2 hours.
For the rib sauce, sauté the garlic in the olive oil in a saucepan over medium heat. Once it begins to turn golden brown, add the paprika, chilli powder and cayenne pepper and cook for 2-3 minutes.
Add the tomato sauce, VIP sauce, water and brown sugar and cook until thick.
Remove the ribs from the foil and brush liberally with the rib sauce. Place back on the rack and bake for a further 20 minutes.
Serve with coleslaw, skinny fries and VIP sauce for dipping.
