Sticky pork ribs in barbecue sauce

Australian television personality (My Kitchen Rules) and chef Colin Fassnidge believes in mastering the basics, embracing cheaper cuts of meat, minimising waste and having a well-stocked pantry. Known for his nose-to-tail cooking, he is also a great advocate for turning leftovers into things of beauty.

Sticky pork ribs in barbecue sauce

Serves 4-6

I first created this recipe at 4Fourteen using lamb ribs, but I switched to pork ribs for family dinners as they were easier to get hold of. Whichever ribs you choose to use, it’s the shiny, sticky glaze that will keep you coming back for more. It’s out-of-this-world good.


2 litres sugar-free cola

500 ml (2 cups) barbecue sauce

500 ml (2 cups) tomato passata

100 ml sriracha chilli sauce

400 ml apple cider vinegar

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons smoked paprika

2 cinnamon sticks

5 star anise

3 teaspoons fi sh sauce

sea salt and freshly ground

black pepper

3 kg pork rib racks


Preheat the oven to 120°C (fan-forced).

Combine all the ingredients except the salt and pepper and pork ribs

in a very large flameproof casserole dish set over medium heat. Bring

to the boil and cook for 20 minutes or until the liquid has reduced by

half. Season to taste with salt and pepper.

Cut the pork rib racks in half to help them fit in the dish, then

submerge the ribs in the sauce.

Cut a piece of baking paper the same size as the inside of your dish

and carefully lay it over the ribs (this is called a cartouche). Seal the

dish with a layer of foil, then pop the lid on to tightly seal. Transfer to

the oven and cook for 1¼ hours, then remove the lid, foil and baking

THE COMMONSENSE COOK by Colin Fassnidge, Published by Plum, RRP $39.99, Photography by Alan Benson

paper and continue to cook the ribs for another 1¼ hours or until the

meat is falling off the bone. Remove, and allow the pork ribs to cool in

the cooking liquid, uncovered, for 1 hour.

Meanwhile, ladle one-third of the cooking liquid into a saucepan and

cook over medium heat for 20 minutes or until the sauce has reduced

by half to a thick and glossy glaze.

Preheat the oven to 200°C (fan-forced).

Place the ribs in a large roasting tin, making sure they are not

overlapping. Spoon over half the reduced glaze, then transfer to the

oven and cook for 10 minutes or until the ribs are lovely and sticky.

Remove the ribs from the oven and spoon the remaining glaze over

the top, then cook for a further 10 minutes.

Serve immediately.


This sticky glaze is great for a Christmas ham!


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