Ingredients

PORK RIBS

8-10 pounds (baby/spare)

DRY RUB

½ kg dark brown sugar

1 ½ tablespoons garlic salt

½ tablespoon Chinese 5 Spice

1 ½ tablespoons of ground cumin

1 tablespoon mild chili powder

3 tablespoons+ dried oregano

WET SAUCE

2 tablespoons cumin powder

2 tablespoons chili powder

2-3 bay leaves

400 ml water

200 ml Heinz Ketchup

100 ml white or balsamic vinegar

100 ml Lee and Perrins Worchestershire Sauce

½ kg dark brown sugar

250 grams orange concentrate

Preparation

DRY RUB

  1. Combine all ingredients.
  2. Rub into ribs two days in advance of cooking.
  3. Refrigerate.
  4. Place dry-rubbed ribs on baking sheet face down.
  5. Cook 2 ½ - 3 hours on lowest heat possible.
  6. Ribs are finished when they come away gently from the bone. (Option…if you have made the wet sauce early you can put small amount of wet sauce on ribs prior to baking).

WET SAUCE

  1. Combine all wet sauce ingredients except concentrate.
  2. Cook over very low heat until reduced to half.
  3. Add concentrate. Cook another 20 minutes over very low heat.
  4. Baste ribs with wet sauce.
  5. Put ribs on barbeque grill medium heat.
  6. Cook for 5-7 minutes turning once.
  7. Put extra heated wet sauce on table for dipping.