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Slow-braised Ribs with Pineapple BBQ Sauce |
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| Serves 4 |
Prep 30 mins |
Cooking 3h |
Easy |
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+ brining |
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My rating |
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Ingredients |
1.5kg pork rib racks
corn-on-the-cob to serve
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Dry brine
2 tbsp brown sugar
2 tbsp sea salt
1 tbsp English mustard powder
1 tbsp paprika
1 tsp black peppercorns
2 oranges, zested
2 bay leaves |
Sauce
400g tin chopped tomatoes
1 onion, chopped
3 tbsp cider vinegar
75g brown sugar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
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Whizz all of the dry brine
ingredients, except the bay leaves, in a food processor.
Pour over the ribs, tear over the bay leaves and rub in.
Cover and chill for at least 2 hours, but preferably
overnight.
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Heat the oven to 160C/fan
140C/gas 3. Lightly rinse the dry brine from the ribs and
put in a roasting tin. Whizz all of the sauce ingredients,
except the star anise, in a food processor.
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Add to the roasting tin with
the star anise and cover tightly with a double layer of
foil. Cook in the oven for 2½ hours, basting regularly,
then remove the foil and cook for a further 30 minutes to
reduce the sauce.
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At this stage you could,
once cool, put portions of the ribs into freezer bags,
along with the sauce and freeze. To defrost, leave in the
fridge overnight.
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To finish the ribs, heat a
grill or barbecue to high and put the ribs on a baking
sheet or directly onto the barbecue. Grill for 5-10
minutes, regularly basting with the sauce until
caramelised.
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Serve with more sauce and
corn-on-the-cob
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DAILY
DINNERS 
