TEXAN STYLE PORK RIBS
These succulent, sticky ribs are finger-licking good – just add a zingy potato salad for the ultimate springtime feast
• 4 x 500g racks pork ribs, trimmed • 1 bulb garlic, halved • 2 long red chillies, halved
• ¾ cup (210g) tomato purée (passata) • ¼ cup (60ml) Worcestershire sauce • 2
tablespoons Dijon mustard • ¼ cup (60ml) malt vinegar • ¾ cup (265g) golden syrup • sea salt • cracked black pepper • 2 cups (500ml) water
STEP 1 Place the ribs, garlic and 1 of the chillies in a large saucepan, cover with cold water and bring to the boil. Reduce heat to low, cover and cook for 1 hour or until ribs are tender. Remove the ribs and place on a large oven tray, discarding the cooking liquid. STEP 2 Preheat oven to 220°C. Place the tomato purée, Worcestershire sauce, mustard, vinegar, golden syrup, salt, pepper, water and remaining chilli in a medium saucepan over medium heat. Bring to a simmer and cook for 10 minutes. Reserve ¼ cup (60ml) of the marinade. STEP 3 Pour the remaining marinade over the ribs, cover with aluminium foil and cook for 20 minutes. Remove the foil and cook for a further 10–15 minutes or until dark golden brown and sticky. Serve with the reserved marinade. Serves 4.
“These succulent, sticky ribs are perfect for a springtime feast”
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