Barbecued pork ribs

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 50 minutes
  • Total time 26 hours
  • Servings 4 portions
  • 1500 g water
  • 2000 g pork ribs, cut into pieces (approx. 6 ribs per piece)
  • 2 garlic cloves
  • 500 g barbecue sauce (see Tips)
  • 120 g beer of choice
  • 110 g pure maple syrup
  • 60 g apple cider vinegar
  • 2 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tsp smoked salt (see Tips)
  • 1 tbsp brown sugar


    1. Place water into mixing bowl. Place Varoma into position, weigh ribs into it, secure Varoma lid and steam 30 min/Varoma/speed 1.
    2. Stir ribs to ensure even cooking, then secure Varoma lid and steam for a further 30 min/Varoma/speed 1 or until ribs are tender. Set Varoma with ribs aside to cool. Clean and dry mixing bowl.
    3. Place garlic into mixing bowl and chop 3 sec/speed 7.
    4. Add barbecue sauce, beer, syrup, vinegar, paprika, cumin, smoked salt and sugar, then cook 10 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid. Set sauce aside to cool completely (approx. 30 minutes). Transfer cooled sauce and ribs into a large snap lock bag and gently massage to coat. Transfer into refrigerator to marinate overnight.
    5. Preheat a barbecue or oven to 200°C. Bring ribs to room temperature. Place marinated ribs onto barbecue (or if cooking in oven, place ribs onto a wire rack placed over a baking tray lined with aluminium foil). Transfer excess marinade into a bowl. Barbecue or cook in oven for 30-40 minutes (200°C), basting frequently with reserved marinade, until crispy on the outside and meat is tender. Serve as desired (see Tips).

    Tips & Tricks

    • To make your own barbecue sauce, refer to the recipes on Cookidoo®.
    • You can find smoked salt at gourmet food stores or online. Alternatively, you can replace it with sea salt.
    • If you have any leftover marinade (before adding to ribs), it can be frozen for up to 1 month. Alternatively, place leftover marinade back into the mixing bowl and cook 10 min/100° C/speed 3, until thickened. Transfer into a sterilised bottle or
      jar and use on hamburgers, hotdogs or grilled meats.
    • We served these ribs with our Cornbread and Jalapeño poppers (refer to the recipes on Cookidoo®).

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