pork ribs with sarsaparilla barbeque sauce




Prep Time


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These ribs are delicious with the old-fashioned addition of sarsaparilla. Serve with Roasted Honey Kūmara and Fresh Corn on the Cob.



For the pork ribs with sarsaparilla barbeque sauce

  • 2 racks pork ribs
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons mustard powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon Cajun seasoning
  • ¾ teaspoon onion powder
  • ¾ teaspoon ground black pepper

For the sarsaparilla barbeque sauce

  • ¾ cup tomato sauce
  • ⅔ cup sarsaparilla
  • ½ cup honey
  • 3 cloves garlic — crushed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper


For the pork ribs with sarsaparilla barbeque sauce

  • Preheat the oven to 150°C (130°C fan bake).
  • Place the pork ribs on a double sheet of foil.
  • Place the smoked paprika, mustard, garlic powder, salt, Cajun seasoning, onion powder and pepper in a bowl and whisk to combine.
  • Rub the mixture over both sides of the ribs.
  • Wrap the ribs in the foil. Place in a roasting dish in the centre of the oven and roast for 2½ hours.
  • While the ribs are cooking, make the Sarsaparilla Barbeque Sauce by whisking all the ingredients in a saucepan. Cook over a low heat for 30–60 minutes until thickened.
  • When the ribs are cooked, remove the foil, carefully pouring the juices into a bowl or measuring jug. Whisk in ¼ cup of the Sarsaparilla Barbeque Sauce.
  • Preheat the oven grill to the highest setting.
  • Return the ribs to the roasting dish. Cook under the grill, basting every few minutes with the barbeque sauce mixture, for 10–12 minutes or until cooked through and crisp on the outside.
  • Serve with the remaining Sarsaparilla Barbeque Sauce on the side.