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Sticky Pork Ribs with Carob Barbecue Sauce Recipe

Slather your next pork rib rack with this homemade carob barbecue sauce!
Prep Time30 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American, Western
Keyword: Cooking With Carobs
Servings: 6



  • 4.4 lbs (2 kgs) pork spare ribs
  • 1 brown onion, peeled and quartered
  • 1/4 cup (60 ml) carob bbq sauce

Carob BBQ Sauce

  • 1/2 cup (125 ml) tomato sauce
  • 1/4 cup (60 ml) worcestershire sauce
  • 1/2 cup (125 ml) The Australian Carob Co. Carob Syrup
  • 2 tbsps white wine vinegar
  • 2 tsps sweet smoked paprika
  • 1 tbsp The Australian Carob Co. Roasted Carob Powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp dry mustard powder
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cloves
  • salt and freshly ground black pepper


  • Preheat oven to 160°C (140°C fan-forced/ 300°F).
  • For the BBQ sauce, combine all the ingredients together in a small saucepan, stirring until well combined. Cook for 3 minutes, stirring continuously. Remove from heat and allow to cool.
  • Place ribs in a large roasting pan with onion. In a large jug combine 1 liter water with ¼ cup of the BBQ sauce, stirring to combine. Pour over the ribs and tightly cover with foil. Bake in preheated oven for 2 ½ hours or until ribs are very tender.
  • Remove ribs from oven, drain off cooking liquid and remove onion. Turn the oven off. Pour the prepared sauce over the ribs, cover with foil and refrigerate for at least 2 hours.
  • An hour before serving remove ribs from refrigerator, so they come up to room temperature. Heat oven to 200°C (180°C fan-forced/400°F).
  • Place covered ribs in oven and cook for 30 minutes, turning after 15 minutes.
  • Serve ribs with a slaw and finger bowl.