Smokey Ribs



  • 1 onion
  • 1 head garlic, halved
  • ½ cup brown sugar
  • 1 Tbsp smoked paprika
  • 2 Tbsp salt
  • 5 sprigs thyme
  • ½ cup malt vinegar
  • 1 Tbsp black peppercorns
  • 2 L water
  • 2 kg pork ribs

BBQ Sauce

  • 1 can tomatoes
  • 1 onion, chopped
  • 3 cloves garlic
  • 2 Tbsp wholegrain mustard
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 2 Tbsp smoked paprika
  • 1 Tbsp sweet paprika
  • ½ cup brown sugar
  • ¼ cup Worcestershire sauce
  • ¼ cup honey


Place all ingredients except the ribs in a large pot and bring to the boil. Once boiling, submerge ribs in liquid and simmer for 40 minutes.

Meanwhile, make the sauce. Place tomatoes, onion and garlic in a food processor and blitz until it becomes a purée. Place in a pot with the rest of the sauce ingredients and simmer for 20 minutes or until thickened.

Remove ribs from liquid once tender and place in a dish. While hot, cover with half the sauce and leave to marinade in the fridge for at least 30 minutes.

Preheat oven to 230°C. Place ribs on a rack in an ovenproof dish and spoon over more of the BBQ sauce. Place in the oven and cook for 20 minutes, glazing at 5-minute intervals.