Texan Rack of Ribs
These savory ribs give you a little taste of the Southwest.
Prep Time: 15M
Cooking Time: 1H15M
Serves: Serves 4-6
- 4 racks of pork ribs, about 10in (25cm) long
- 2 lemons, sliced
- 2 onions
- 4 tbsp olive oil
- 4 tbsp tomato ketchup
- 4 tbsp Worcestershire sauce
- 1 tbsp ground mustard
- 1 tsp chili powder
- 1 tbsp honey
- 2 tbsp fresh thyme leaves
- 1 tsp salt
- 2 tsp freshly ground black pepper
- Put the ribs in a large saucepan of salted water with the lemon slices. Bring to a boil, reduce the heat to low, and simmer gently for 40 minutes to tenderize the meat.
- Meanwhile, put the remaining ingredients in a blender or food processor, and blend well to make a smooth sauce. When the ribs are cooked, remove from the pan with a slotted spoon, and drain thoroughly in a colander. Place the ribs in a bowl, coat with the sauce, and leave to cool. Marinate in the refrigerator for at least 1 hour.
- Heat the barbecue until hot. Place the whole rib racks on the barbecue, and grill over a medium heat for 30 minutes, turning frequently and basting with any leftover sauce. Transfer to a plate, and allow to rest in a warm place for 5 minutes.
- To serve, slice the racks into ribs, and serve warm and sticky with a crunchy salad and plenty of napkins.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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