Barbecue sauce is a quintessential summer ingredient but we’ve winterized it with warm flavours and slow cooking. Keep in mind that different store-bought sauces will yield different results. If you prefer a thicker sauce, remove the ribs from the skillet after they are cooked and simmer the sauce down. You can also do these in a roasting pan.
1 tbsp finely chopped garlic
1 tbsp Dijon mustard
½ cup beer or ale
1 cup store-bought barbecue sauce
3 tbsp ketchup
2 tbsp brown sugar
1 tsp hot pepper sauce
2 tbsp balsamic vinegar
Salt and freshly ground pepper
1 tbsp olive oil
2 red peppers, cut into 1-inch dice
1 Spanish onion, halved and thinly sliced
2 racks (2 kg) pork spare ribs
Salt and fresh ground pepper
Preheat oven to 275.
Combine garlic, mustard, beer, barbecue sauce, ketchup, brown sugar, hot pepper sauce and balsamic vinegar in a pot. Bring to boil, then reduce heat and simmer for 10 minutes or until flavours come together. Season with salt and pepper.
Heat oil in a large ovenproof skillet over medium heat. Add peppers and onions and cook until softened. Season with salt and pepper. Remove from heat and reserve.
Slice each rack of ribs into four pieces. Season with salt and pepper. Place in same skillet. Pour sauce over top. Spread onions and peppers over the sauce. Cover and cook for 1 1/2 hours or until tender. Remove cover, baste the ribs and cook another 30 minutes or until fork tender. Remove from oven and serve with cornbread, chopped salad and extra sauce on the side.