These spicy Chilli and Beer Barbecue Pork Ribs are meltingly tender on the inside and crisp on the out. Easy to make and one of my favourite Summer finger foods.
I know I am getting ahead of myself with a summer recipe, but as the weather starts to warm up in Sydney there is no better way to celebrate the new season than with an outdoor feast. Wouldn’t you agree? And for those of you heading into Fall, this might be the best reason to give your barbecue the last hurrah!
Last Sunday we celebrated Fathers Day with a big American-style cookout! Deliciously smoky organic beef cheeseburgers were the flavour of the day – the patties were flavoured with just a pinch of salt, pepper and a dash of Worcestershire sauce. Quick, simple and very tasty!
The smokiness of the patties reminded me of the smell of wood-smoked ribs at Hurricanes carried over to our balcony with an easterly breeze when we lived in Pyrmont. And so, it was time to get the ribs on!
While the recipe can be made a day ahead to enhance the flavours, who can wait that long when ribs are involved?! So, instead, I rubbed the ribs with spices and allowed them to infuse into the ribs for about 2 hours. Then 35 minutes in the oven and they were ready to devour. Finger-licking good!
If Chilli and Beer are not entirely your thing, here are 4 other delicious Ribs Spice Rub Ideas:
St Louis Spice Rub for Ribs | Bill Brady
Dublin Dr Pepper BBQ Spice Rub | Cook Shoot Eat
Tuscan-Style Ribs | The Dog’s Breakfast
Mediterranean Barbecue Ribs | House of Annie