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For the BBQ sauce, attach the deep pan plate to your George Foreman Evolve Grill and pre-heat to 220o Add the oil and heat for 1 minute.
Add the diced onion and garlic to your grill and cook for 3-4 minutes until they become translucent, stirring occasionally.
Carefully add the ketchup, soy sauce, sugar, Worcestershire sauce, vinegar, tabasco and mustard powder, and stir well. Cook for 4-5 minutes, stirring occasionally. Then, turn the grill off and allow the sauce to cool. Transfer to a bowl and set aside for later.
Clean the deep pan plate and refit it to the grill. Pre-heat to 175o Place the ribs into the deep pan plate and spoon ½ - ¾ of the BBQ sauce over the top and reserve the rest – make sure the ribs are fully coated by spreading the BBQ sauce over with a brush or the back of a spoon.
Add 100ml of hot water and cook for 20-30 minutes with the lid closed. Check occasionally to make sure the water hasn’t dried up. If it has, add some more water.
Remove from the grill and serve up with the remaining BBQ sauce drizzled over the top. Pair with buttery grilled corn on the cob, a leafy green salad and a potato salad for a delicious feast worth getting your hands dirty for.