Barbecued Spare Ribs – Fail

Spare Ribs

Spare Ribs


Many years ago, back in the dark ages of the 70’s before people in Britain could cook, my mum dutifully collected weekly magazines that eventually became a series of doorstop volumes called “Supercook”. From that, several family staples emerged: chicken casserole, black forest gateau, barbecued spare ribs and so on. Note they all early first letters!

Spare ribs became the main treat: cooked over several stages ending with succulent meat falling off the bone and a flavour rich tomato sauce. Since then, ribs (as well as pork belly) are usually my go-to item on a menu. Now we have an outside space and decent weather, I’ve been barbecuing often, sometimes with a jar of supermarket sauce or James Martin’s excellent sauce. Having bought some ribs and having seen this comprehensive overview pop on Nomr from The Guardian, I decided to have a go.

I tried her recipe with too much mustard and not enough moisture and it was frankly awful. The meat was OK but that was it. Avoid.

I shall however continue the quest!

One comment

  1. I reckon the goal is stickiness rather than mere flavour – unusual for me to veer away from the taste, but with ribs, half of the fun is the gloop. The pork has a good flavour anyway, so I look to enhance and not over-power.

    Felicity Cloake’s recipe looks good and I shall no doubt give it a go, although my next barbie will involve some whopping pre-seasoned ribs from Boarstall Meats who have a stall on my local Saturday market (

    On BBQ sauce, can I give a hat-tip to Jamie Oliver and to the Hairy Bikers, both of whom have cracking recipes online. Oh, and it’s worth trying Monsieur Blanc’s fruity version… delicious.

    Did I mention that I love barbecues?

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