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So, not long ago, I was chatting to my brother about how boring my dinner was that night. He proceeded to make me jealous by showing me progressive photos of his dinner, cooking away… He was making the Hairy Biker’s BBQ spare ribs. (My other brother was also enjoying an amazing dinner, so I was incredibly irritated by my siblings that day.)

The next week, I decided that I too, would make the BBQ spare ribs, (but with streaky pork slices instead,) seeing as it was a dinner of stages, and one that I could do, sitting down (although it did nearly kill me, so I wouldn’t do it again until i’m better…).

I thought I would share this recipe with you, slightly adapted from the original recipe…

It’s a dry rub, then slow cooked, and finished with a homemade BBQ glaze:

The streaky pork slices were so nice…. and worked really well.

Dry rub: 

25g soft brown sugar,

2 tbsp paprika

1/2 tbsp sea salt

2 tsp cayenne pepper

2 tsp mustard powder

2 tsp black pepper

Mix it all together, then put 3 tbsp in a sauce pan, aside, to use for the BBQ glaze later.

Rub the remainder of the dry rub really well into the meat, both sides, massaging the heck out of the little piggy bits! Then put them on a rack in a roasting tin. Leave to stand for at least an hour… over night if you can be bothered… I couldn’t be bothered, so an hour was it!

Preheat the oven to gas mark 3, then pour 100mls cold water into the bottom of the roasting tin and cook the pork for about 2-2 1/2 hours. It really depends on the size of the pork slices… just until they’re soft and tender. If the water dries up, top it up! The water almost steams the meat, and makes it so nice… if the slices had bones, it would be falling off!

Turn the slices half way through cooking.

As it’s cooking, make up the BBQ glaze. For this you will need:

The 3 tbsp you put aside earlier of the dry rub,

200 mls tomato ketchup

100 mls water

75 mls white wine vinegar

150g soft brown sugar

3 tbsp honey

3 cloves crushed garlic

Mix it all together in the saucepan, place over a medium heat and bring to the boil stirring continuously. Reduce the heat, and then leave to simmer for about 5 minutes, until thickened. Keep stirring regularly.

About 45 mins before the pork is cooked, brush the slices both sides with the BBQ glaze, use a generous amount. Put the meat back in the oven to cook for the remainder of the time with foil over the top, removing and applying more BBQ glaze every 5-8 minutes.

There will be BBQ glaze left over that you can use as a dipping sauce, or just save it and use it as BBQ sauce for the next couple of weeks.

We had our BBQ pork with roasted veg and potato croquettes, but you could have them with whatever you like!!

Happy Porking.

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