These ribs can be fresh or smoked, whichever you prefer. I prefer smoked! Either way the sauce makes them sticky and fun to eat.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 top rib roast (ask your butcher to cut the roast in half horizontally so that you have two shorter racks of ribs - you can either keep them as a rack or cut them up individually)
- 3/4 cup apricot jam
- 2 Tbl balsamic vinegar
- 1 cup coca cola
- 2 tbl tomato soup mix
- 4 Tbls onion soup mix
- 1 bird eye chilli chopped (optional)
- 1 tsp crushed garlic (optional)
Preheat oven to 350 Deg. F
Combine all of the above ingredients and pour over ribs. Roast covered for 1 hour then remove cover, reduce the heat to 300 and allow to roast for a further 1 hour. Keep basting them during the last hour.
If they aren't smoked then you will need to cook them for an additional hour. Smoking speeds up the cooking process.
* Another quick alternative: SMOKED BEEF RIBS AND CHUTNEY
2 - 3 Racks of beef or lamb ribs (I prefer to cut them up individually - it gives them an all round delicious taste)
1 bottle chutney or 1 cup home made
1/4 cup syrup
2 Tbl vinegar
Roast uncovered (350Deg. F) for 1 hour. Keep Turning and basting.