1 full rack of pork spare ribs

Pumpkin bbq sauce:
1 pumpkin
350ml apple cider vinegar
150ml molasses
100g light brown suga
4 tbsp Worcestershire sauce
1 tsp cayenne pepper
4 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp ground white pepper


These pumpkin pork ribs are so delicious. Succulent, smokey barbecue ribs smothered with sweet, salty and sticky pumpkin barbecue sauce… dreamy, we know!

To make these smashing pumpkin pork ribs, begin by peeling and chopping the pumpkin. Then, bake at 200⁰C for 25-35 minutes until tender. Let the pumpkin chunks cool, then blitz them in a food processor creating a smooth puree.

Next, in a saucepan, mix together all of the sauce ingredients and simmer for 25-30 minutes until it has thickened. If you find that it doesn’t thicken, add a little amount or cornflour to help it on its way!

Reserve some sauce for serving – the rest is for the ribs! Smother the ribs in the sauce, place in a baking dish and wrap tightly in foil. The foil is going to help the ribs stay juicy and tender, so this part is essential!

Cook the foil wrapped ribs in a pre-heated oven for 2 hours at 160⁰C. While they cook in the oven, build a fire in your firepit or chimenea about 45 minutes before the ribs are due to come out of the oven. This will allow the heat to build and the flames to die down a little – you don’t want to burn the ribs!

Once they’ve reached a state of fall-off-the-bone-perfection, remove them from the baking dish. Finish them off on a hot grill over the wood fire to get them extra crispy and smoky. Extra barbecue pumpkin sauce can be added if desired.

Serve up for a spookily good treat!

TIP! This recipe is perfect for a Halloween garden party!