Barbecued pork ribs with easy spicy sauce

by Ed Halmagyi


  • 3kg American-cut pork ribs
  • 500ml red wine
  • 6 garlic cloves
  • salt and pepper
  • 400g can diced tomatoes
  • ¼ cup brown sugar
  • ¼ cup cider vinegar
  • ¼ cup treacle
  • 2 Tbsp tomato paste
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp Tabasco sauce


1 Combine the pork ribs, wine and garlic, then marinate overnight. Arrange the ribs on wire racks set over trays and place in the centre of a barbecue whose outside burners are set to low. Cook for 3-4 hours, basting regularly with wine, until the meat pulls away from the bones.

2 Pour the tomatoes, sugar, vinegar, treacle, tomato paste, spices and Tabasco into a saucepan and set over a high heat. Boil for 5 minutes, until thickened, then serve with the ribs.