PORK RIBS WITH A BARBEQUE SAUCE

This Pork Ribs recipe is brilliant:  the meat falls apart and is covered in a sticky barbeque sauce.  Pork Ribs rubbed with a spice mix, slow cooked until tender then basted generously with the tangy, sweet sauce. Napkins are necessary

INGREDIENTS  Serves 6

For the rub :
2.5 teaspoon paprika powder
2 teaspoon garlic granules
1.5 teaspoon onion granules
1 teaspoon cayenne pepper
1.5 teaspoon dried thyme
1.5 teaspoon dried oregano
1.5 teaspoon salt
0.5 teaspoon black pepper

For the ribs
2 – 2.5kg pork ribs (2 racks)
185ml sweet alcoholic apple cider
1 tablespoon olive oil

For the Barbecue sauce

125 ml apple cider vinegar
350g tomato ketchup
125 ml water (or use remaining apple cider!)
1 1/2 tablespoon molasses
70g brown sugar
2 teaspoon mustard powder
1 1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon salt1 teaspoon black pepper
1 teaspoon Tabasco

METHOD

Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate  overnight.

Preheat oven to 160°C

Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender.

Put all the Barbeque sauce ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Adjust to taste: sweetness with brown sugar  honey, salt and sour with vinegar.

Remove from oven, turn up to 180°C.

Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.

Line a new tray with foil then parchment paper. Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.

Flip ribs so the bonier side is up. Cover with Barbecue Sauce, then bake 10 minutes. Remove from oven, then turn ribs over so the meaty side is up. Cover with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you’ve got a thick glaze on the ribs.

Cut ribs into individual or multiple rib portions and serve with remaining Barbecue Sauce.

Original Recipe Tin eats