Ingredients
Spice Rub
- 1 heaped tablespoons smoked paprika
- 1 heaped tablespoons Dark Brown Sugar
- 1 level teaspoons ground cumin
- 1 level teaspoons Onion powder
- 1 level teaspoons Garlic powder
- 1 level teaspoons chilli flake, dried
- .5 level teaspoons cayenne pepper, Optional
Pork Ribs
- 1000-1500 g pork ribs
- 2 level tbsp olive oil
Honey BBQ Glaze
- 4 level tbsp honey
- 4 level tbsp smokey BBQ sauce
- some Spice Rub, If leftover
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all spice rub ingredients into
"Closed lid" . Mix 
"Counter-clockwise operation" 5 seconds/Speed 5. Transfer into a small bowl. - Pat ribs dry and cut into 2 pieces to fit into the top and bottom of the Varoma.
3. Rub oil all over both pieces of pork and then massage the rub all over the oiled ribs. Place the thickest piece of the rib in the Varoma dish,use a trivet if needed to keep it off the bottom holes of the Varoma dish. Put the thinner piece onto the Varoma tray.
4. Add 1 litre water to the"Closed lid" and place Varoma into position and secure the Varoma lid. Steam 60 min/Varoma/speed 3.
5. Meanwhile make the Honey BBQ glaze. - 6. Mix honey and BBQ Sauce together in a bowl and add any remaining spice rub. Put half into a separate microwave safe bowl.
7. Remove ribs from Varoma, checking they are tender.
8.Brush ribs with glaze from one bowl.
9. Bake in Oven at 180 degrees for 30 mins or until meat is shrinking off the bone and comes away easily. Alternatively cook in BBQ approx 30 mins until cooked as above.
10. Heat remaining glaze in microwave for 30 seconds and serve separately or pour over the ribs.
Spice Rub
Pork Ribs
Honey BBQ Glaze
Tip
To allow for steam circulation in the Varoma try using a trivet from the mix shop to elevate the pork. https://thermomix.com.au/products/steaming-trivet-for-varoma
For easier cleaning use the vented Varoma papers from the mix shop or oil the Varoma dish and tray. https://thermomix.com.au/products/themix-shop-24-varoma-sheets
Serving suggestion - Serve with salad, jacket potatoes, and steamed vegetables.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These were so yum. I doubled the spice and marinade as I had 1.7kg of pork ribs. I might try them in the slow cooker next time.
OMG these are amazing. Perfect amount of spice and so yummy.
Bronwyn Finerty
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