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
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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.
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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
