Texan Rack Of Ribs

12 Ingredients

Number of servings

4 pork ribs, about 25cm long
2 lemons, sliced
2 onions
4tablespoons olive oil
4tablespoons tomato ketchup
4tablespoons Worcestershire sauce
1tablespoons English mustard
1teaspoons chilli powder
2tablespoons fresh thyme leaves
1teaspoons salt
2teaspoons freshly ground black pepper
1tablespoons honey

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Put the ribs in a large pan of salted water with the lemon slices. Bring to the boil, reduce the heat to low, and simmer gently for 40 minutes to tenderize the meat.

Step 2 of 4

Meanwhile, put the remaining ingredients in a blender or food processor, and blend to a smooth sauce.

Step 3 of 4

When the ribs are cooked, remove from the pan with a slotted spoon, and drain thoroughly in a colander. Spread the sauce over the drained ribs, and leave to cool. Marinate in the refrigerator for at least 1 hour.

Step 4 of 4

Heat the barbecue or charcoal grill until hot. Sit the whole rib racks on the barbecue, and grill over a medium heat for 30 minutes, turning frequently and basting with any leftover sauce. Remove 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.