I absolutely love BBQ Ribs, to be honest I love any kind of ribs, but BBQ ribs top the list. However, I always struggled to make my ribs nice and tender, and after a few unsuccessful attempts, I decided to ask the “All Knowing” – Google. And of course, Google led me to this amazing recipe, which I now swear by. With a few alterations I finally had the perfect recipe for BBQ ribs, and after months of showing off to friends and family I am now ready to pass this mouth watering recipe onto you. I’ve been using this recipe for a while now and it definitely goes down a treat. These ribs are actually oven baked, but you can also cook them on the BBQ stand.
Now, the recipe itself is very easy, but to really soak in the flavours, it’s best to leave the ribs to marinate for at least 4-5 hours or overnight – so make sure you prepare these the night before to get those extra succulent, flavoursome ribs.
Cooking time: 1 ½ hrs
Makes: 4 servings
Ingredients
- 1 – 1.5kg of beef or pork ribs
- 1 tbsp garlic powder
- 2 tsps ground black pepper
- 2 tbsps salt
- 20g brown sugar
- 120ml barbecue sauce
- 120ml tomato sauce
- 1 garlic clove, crushed
Method
Make the marinade – combine the sugar, barbecue sauce, tomato sauce and garlic in a bowl. Stir until sugar dissolves. Place it in the fridge whilst you prepare the ribs.
Place the ribs in a large pot with enough water to cover them. Season them with; garlic powder, black pepper and salt. Bring water to a boil, and cook the ribs until they are tender.
Once tender, place the ribs in a large baking tray/dish. Pour over your marinade, turning the ribs over to coat each side. Cover with tinfoil and refrigerate them for 4 to 5 hours, or overnight (the longer the better).
Cook the ribs – Preheat the oven to 100 degrees C. Keep the ribs covered with foil and bake them in the preheated oven for 1 – 1 ½ hours.
Serving
Voila it’s really that simple. These are perfect for those summer BBQ’s and parties. Serve on a bed of fresh salad or veggies, rice or potato salad; and enjoy with a nice cool beverage of your choice.
WARNING – Guaranteed to leave your guests wanting more!!
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
Everything looks perfect except, your vima-wig. Learn to be original, wear African attires. Learn to eat kalundwe leaves or/and kalebwe. Just how do you add sugar ku ndiyo mwebantu? Little wonder nearly every Zambian woman today has Vima cancers of the womb, fibrosis etc chifukwa chokopa-kopa vintu ati vima “recipe” – my foot….
@Shinyenga, kekekekeke that some advise kwena eee. But did you say ka Kanta added sugar to ribs, from HH farms? Sugar ku nama? How sweet she wants to be?
Sure mu mbushi?
Even Edgar can tell you that Ba Ester never add sugar mu mbeba.
You are such haters @ Nkope and Nostradamus. This is a recipe and you don’t have to try it or like it. You have a choice. Who told you everyone wants to eat fima leaves all the time. Try eating outside your box and maybe you will learn a thing or two. “Umwana ashenda atasha nyina ukunaya”. Why are you assuming just because she eats ribs, she doesn’t eat leaves. Finally what has her hair got to do with the recipe? Mulifimashilu!Sontapo ngwalishiba ukwipika and show us what you have done…
I’ve always enjoyed ribs with a good sauce. Will be sure to try this one out. Nkope you should show us how you make your mothers famous kalembula salad
I don’t know about the two tables spoons of salt. Not for me. BP bane. A pinch will do.
You are absolutely right I would recommend Low-sodium salt as an everyday substitute to healthier eating!
Sticking to the topic, this looks like a delicious meal and would like to add a side of coleslaw perhaps nakabwali ka maale.
I am disappointed at these other gentlemen here surely the whole world is watching and all you can do is insult this woman and embarrass yourself by associating sugar a component of sauce and texture to cancer, bushe ninshi mwabashani? I cant fathom this line of thinking and moderation at all.