Slow-braised ribs with pineapple BBQ sauce
- Preparation and cooking time
- Total time
- plus brining
- Easy
- Serves 4
Skip to ingredients
- 1.5kg pork rib racks
- corn-on-the-cobto serve
- coleslawto 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 orangeszest of
- 2 bay leaves
Sauce
- 400g tin chopped tomatoes
- 1 onionchopped
- 3 cloves garlicroughly chopped
- 3 tbsp cider vinegar
- 75g brown sugar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 500ml pineapple juice
- 1 star anise
Nutrition: per serving
- kcal515
- fat25g
- saturates6.7g
- carbs45.6g
- sugars44g
- fibre2.9g
- protein25.4g
- salt2g
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.
