Strictly speaking this is Barbecued sticky ribs but why not enjoy them all year round and cook them in the oven. They are delicious, but you will need plenty of napkins.
INGREDIENTS
3 – 4 kg Pork ribs
250 ml Apple juice
For the rub
1 teaspoon Celery salt
1 tablespoon Soft Brown Sugar
1 tablespoon Salt
1 teaspoon Chill powder
1 teaspoon Smoked Paprika
1 teaspoon Crushed Black Pepper
1 teaspoon English Mustard
1 tablespoon Dried Onion flakes
1 tablespoon Dried Garlic
Glaze
1 cup soft brown Sugar
250 ml Malt Vinegar
1 Cinnamon stick
1 small fried Red Chili crumbled
250 ml Tomato Sauce
1 tablespoon Dijon Mustard
100 gr Cream Horseradish
100 ml Dark Rum
METHOD
Make the rub by placing the ingredients in a food processor and mixing until fine. Rub over the pork ribs and leave to marinate in the refrigerator for 2–3 hours or overnight. The rub will keep for 1 month if stored in an airtight container, but you should use it all in this recipe.
Remove the ribs from the refrigerator and allow them to come to room temperature.
Preheat the oven to 150 C
Place the ribs on a high shelf in the oven. Important to put a baking tray underneath to catch the drips, you do not want to spend a whole morning cleaning the bottom of the oven!!!…… and yes I do speak from experience
Spray the ribs with apple juice from time to time to keep them moist.
While the ribs are cooking, combine the glaze ingredients in a saucepan and bring to the boil. Simmer until thick then keep warm.
Once the ribs are cooked, cut them between the bones and place in a dish. Toss through the glaze then return the ribs to the heat to get them nice and hot and sticky.
Transfer to a serving dish and eat straight away. We served them with the ASIAN COLESLAW
Original Recipe Ben O’Donnoghue Outdoors
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