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Joe Dolce's Demon BBQ Ribs



Joe Dolce sent us this excellent ribs recipe using our Diemen's Original hot sauce. Check it out!

This is a soul food fusion dish created with Diemen's Original Hot Sauce, a unique Australian hot sauce that combines the cayenne peppers, used in American classic sauces like Lousisana Hot Sauceand Frank’s Hot Sauce, with Red Habenera and Diemen Pepper Berries (Tasmanian lanceolata). The leaves and fruit contain a compound that is five times stronger than ordinary black pepper and gives this BBQ sauce a uniquely ‘peppery’ wallop, rather than the standard red chilli aftertaste. Outstanding flavour combination!

Sauce (2-3 cups)
250 ml Diemens Hot Sauce
1 ½ cups tomato puree
¾ cups water
¾ cups sugar
1 sliced lemon
1 stalk celery
1 small onion
1 teas red pepper flakes
Mix all ingredients in a pot. Heat until just before boiling, but don't boil or else the sauce will darken. Cool. Strain.

Ribs (2 serves)
4 slabs of American or baby pork spareribs.
500 ml white wine vinegar
1 teas red pepper flakes
1 teas ground black pepper
1 teas salt

Method

Night before: Rub salt, black pepper and red pepper flakes into both sides of ribs, cover and refrigerate overnight.


On the day: Make the sauce.


Three step baking procedure
1. Preheat oven to 450F. Place ribs in baking pan large enough to hold them comfortably in one layer. Pour vinegar over the ribs and bake about an hour. Turn them a couple of times and spoon pan juices over the top. (This step gives the ribs a vinegary flavour.)

2. Remove ribs from the pan, clean and dry pan. Return ribs to pan and bake at 450F for an additional 30-45 minutes. Ribs should be well-browned. Keep an eye on them and do not let them overcook. (These 2 steps can be done in advance.)

3. Finish: Preheat oven to 400F. Cut the slabs, between the bones, into individual ribs. Place the ribs back in the pan. Pour the bbq over them and stir to coat thoroughly. Cover the pan with aluminium foil and bake until heated through, about 20 minutes.

Tags: bbq recipes ribs