Carolina Gold barbecue ribs

Name: Carolina Gold barbecue ribs | Asda Good Living
Total time: 3 h 45 min
Yield: 8
Cuisine: American
Ingredients: 800g pack Asda Tender British Pork Ribs (8 ribs needed); Corn-on-the-cobs, steamed or barbecued (optional); Coleslaw (optional); 250g French’s Classic Yellow Mustard; 2 tbsp Honey; 50g Light brown sugar; 75ml Cider vinegar; 1 tbsp Worcester sauce; 1/2 tsp Garlic granules; 1/2 tsp Onion granules; 1/4 tsp Cayenne pepper

This punchy American sauce has the golden touch, bringing tang, sweetness and a hint of heat. Any leftovers go great drizzled over sausages.

By Asda Good Living,11th April 2024

Cook: 3 Hours 45 Mins

Serves: 8

Price: £1.08 per serving

Nutritional Information

Each 107g serving contains

Energy
867kj
194kcal

10%

Fat
9.7g

Med
14%

Saturates
3g

Med
15%

Sugars
11.1g

Med
12%

Salt
1.32g

Med
22%

of your reference intake.
Typical energy values per 100g:
810kj/194kcal

Ingredients

For The Carolina Gold Sauce

250g French’s Classic Yellow Mustard

2 tbsp Honey

50g Light brown sugar

75ml Cider vinegar

1 tbsp Worcester sauce

1/2 tsp Garlic granules

1/2 tsp Onion granules

1/4 tsp Cayenne pepper

For The Main Dish

800g pack Asda Tender British Pork Ribs (8 ribs needed)

Corn-on-the-cobs, steamed or barbecued (optional)

Coleslaw (optional)

Method

To make the Carolina Gold sauce, stir together all the ingredients in a bowl and season. Put the ribs in a baking dish, then pour over roughly ? of the sauce. Use your hands to mix the sauce into the ribs so they are evenly coated. Cover and leave to marinate in the fridge for at least 2 hours or preferably overnight. Store remaining sauce in the fridge.

To cook the ribs, preheat the oven to 160°C/140°C fan/gas 3. Space the ribs, with their marinade, in a large, deep roasting tin and add 3 tbsp of water. Cover tightly with foil and bake until the meat is really tender, about 2.5–3 hours.

Meanwhile, add the remaining marinade to a small saucepan and simmer over a medium heat. Lower the heat slightly then cook, stirring regularly, for 5–6 mins until thickened and slightly reduced. Cool at room temperature.

Once the ribs are tender, finish them on the barbecue. Cook for about 20 mins, turning regularly and brushing with excess marinade, until deep brown and charred.

If finishing in the oven, increase heat to 220°C/200°C fan/gas 7. Remove the foil and bake for 25–30 mins, turning halfway, until browned and charred. Keep a close eye as the sugar in the marinade means that it could start to burn.

Serve with corn-on-the-cobs and coleslaw for 2–4 people, if you like, with the remaining sauce on the side to drizzle over or dip.