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Balsamic Barbecue Spare Ribs


4 pounds pork spareribs
1/4 cup spice mix
1 Tablespoon olive oil
1/2 onion minced
1/4 cup Prep Premium balsamic vinegar
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 large lime, juice only
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
1/4 cup brown sugar
1 teaspoon garlic powder


For the spice mix:

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme


Preheat oven to 180C.

Select a large baking pan and line with heavy duty foil. Place baking rack inside lined pan to keep ribs from resting on the bottom of the pan.

Season both sides of ribs with spice mix. Place ribs in pan with meaty side up and bake for 1 hour.

Cook your sweat minced onion in 1 Tablespoon olive oil over low heat until translucent and cooked, but not browned. Add balsamic vinegar and cook for three minutes until slightly reduced. Add tomato sauce, 1/4 cup ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.

Remove spareribs from oven and pour off fat. Turn spareribs and brush the bony side lightly with barbecue sauce. Return spareribs to meaty side up and pour remaining barbecue sauce evenly over the ribs making sure all spots are covered with sauce. Cover with heavy duty foil.

Reduce oven heat to 180C. Bake covered spareribs an additional 1 to 1-1/2 hours or until done. Meat should be shrinking back from the tips of the bones and the bones should wiggle fairly easily in the meat.

Let rest 10 minutes before serving.

Cut into 2 to 3 rib portions and serve.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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