Slow-braised ribs with pineapple BBQ sauce

Slow-braised ribs with pineapple BBQ sauce

  • serves 4
  • Easy

These slow-braised ribs get taken up a notch with a dry brine. Slightly curing them means they’re meltingly tender and perfectly seasoned. Ideal for freezing so get ahead for a stress-free barbecue. Serve with charred corn-on-the-cob and creamy slaw

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Ingredients

  • pork rib racks 1.5kg
  • corn-on-the-cob to serve
  • coleslaw to serve

Dry brine

  • brown sugar 2 tbsp
  • sea salt 2 tbsp
  • English mustard powder 1 tbsp
  • smoked paprika 1 tbsp
  • chilli powder 1 tsp
  • black peppercorns 1 tsp
  • garlic granules 1 tsp
  • oranges 2, zest of
  • bay leaves 2

Sauce

  • chopped tomatoes 400g tin
  • onion 1, chopped
  • garlic 3 cloves, roughly chopped
  • cider vinegar 3 tbsp
  • brown sugar 75g
  • soy sauce 1 tbsp
  • Worcestershire sauce 1 tbsp
  • pineapple juice 500ml
  • star anise 1

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Serve with more sauce, corn-on-the-cob and slaw.

Nutritional Information

  • Kcals 515
  • Fat 25g
  • Saturates 6.7g
  • Carbs 45.6g
  • Sugars 44g
  • Fibre 2.9g
  • Protein 25.4g
  • Salt 2g
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