Adrian Richardson's Smokey Texan Pork Ribs
Indulge in the irresistible flavours of Texan Smokey Pork Ribs by Adrian Richardson. This mouth-watering recipe combines the tenderness of slow-cooked pork ribs with a smoky and savory Texan-inspired barbecue sauce. The result is a dish that will have your taste buds dancing with delight. Whether you’re hosting a backyard barbecue or simply craving a hearty and satisfying meal, these ribs are sure to impress. Get ready to savour the rich and smoky flavours of tender pork ribs that will have you coming back for seconds. Let’s dive into the recipe and unleash the Texan barbecue enthusiast within you!
Prep Time: 10 min
Cooking Time: 1 hour
- 2 racks of pork ribs
- 1 tbsp cumin
- 2 cloves garlic, finely chopped
- 1 tbsp ground coriander
- 1 cup brown sugar
- 2 tbsp smoked paprika
- 1 red chilli, finely chopped
- 1 Bonnet chilli, finely chopped (optional)
- ½ brown onion, finely diced
- 1 cup beer
- A few drops of Tabasco sauce
- ¼ cup honey
- Salt & pepper
Step 1: Make the rub
Combine all of the ingredients for the Texan rub in a bowl. Pour over the pork ribs. Use a spatula to ensure they are evenly coated.
Step 2: Marinade
Step 3: Cook
Preheat your oven to 160°C, fan-forced.
Bake for 45 minutes – 1 hour or until the ribs are tender.
This recipe originally appearedon Good Chef Bad Beef https://www.goodchefbadchef.com.au/recipes/texan-smokey-pork-ribs