TEXAN STYLE PORK RIBS

Th­ese suc­cu­lent, sticky ribs are fin­ger-lick­ing good – just add a zingy potato salad for the ul­ti­mate spring­time feast

Sunday Herald Sun - Stellar - - Class -

IN­GRE­DI­ENTS

• 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

Method

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”

FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

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