Olive Magazine
Slow-braised ribs with pineapple BBQ sauce

Slow-braised ribs with pineapple BBQ sauce

Published: May 31, 2017 at 5:10 pm
loading...
  • Preparation and cooking time
    • Total time
    • plus brining
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal515
fat25g
saturates6.7g
carbs45.6g
sugars44g
fibre2.9g
protein25.4g
salt2g
Advertisement

Try our slow-braised ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

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

Dry brine

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

Sauce

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content