- Dish Type Low and Slow
- Occasion Sunday Lunch Entertaining
- Cut Rib
- Serves 4-6
- Prep Time 15 mins
- Cook Time 105 mins
Ingredients
- Main
- 2 (1.6kg) Racks, pork loin back ribs
- Olive oil
- Marinade
- 1 Fresh red chilli
- 1 thumb-sized piece of 2 cloves of garlic
- 150ml unsweetened apple juice
- 100ml White wine vinegar
- 2 tbsp Tomato sauce
- 1 tbsp Dijon mustard
- 100 ml Low-salt soy sauce
- 100g Soft brown sugar
Directions
Step 1/8
Preheat the oven to 200º C. Preheat your barbecue.
Step 2/8
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
Step 3/8
To make the marinade, deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato sauce, mustard, soy sauce and brown sugar.
Step 4/8
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
Step 5/8
Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
Step 6/8
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone. Baste the ribs with the marinade after 30 minutes.
Step 7/8
After 1 hour of cooking time remove the foil, baste again and cook, uncovered for the final 15 minutes.
Step 8/8
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Transfer to a board and cut them up to serve.