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Sticky pork ribs in barbecue sauce
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
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
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.
This sticky glaze is great for a Christmas ham!