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Dirty Dallas Weekend BBQ Ribs (indoor)

Preparation time: 30-45 minutes

Cooking time: 2 1/2 hours

Skills needed: Intermediate

18 pork rib racks (ask for USA cut)

2 litres barbecue sauce

1 litre tomato sauce

2 tbsp Cajun spice

1 tbsp cayenne pepper

1 tbsp ground cinnamon

1 tbsp sweet paprika

1 cinnamon quill

1 tbsp brown sugar

1 tbsp honey

4 tbsp Worcestershire sauce

80 ml Jack Daniels or Bundaberg Rum

1 lime, juiced

salt and pepper to taste

Cut the rib racks into three-bone portions. Set aside.

Mix all other ingredients together. Bring the sauce to a boil and let it simmer for 5 minutes to dissolve the spices.

In a large roasting pan, add the ribs and sauce. If necessary add cold water to bring the sauce slightly over the top of the ribs. Cover tightly.

Put the ribs into a 160C oven and cook for 2 1/2 hours.

Remove ribs from the braising sauce and reserve until ready to serve.

Put the braising sauce back on the stove and simmer on low heat until thick. Season with salt and pepper. Reserve the sauce until ready to serve.

Warm the ribs and sauce together before serving.

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