pork ribs with spiced barbecue glaze serves 4| prep 10 mins (+ 5 mins resting time) | cooking 2 hours 20 mins
125ml ( cup) tomato sauce 60ml ( cup) Worcestershire sauce 55g ( cup, firmly packed) brown sugar 2 tbs apple cider vinegar 1 tbs Dijon mustard 3 tsp smoked paprika 1 tsp dried oregano leaves 1 tsp ground cumin 500ml (2 cups) hot water 2 pork rib racks 1 Preheat oven to 180°C/160°C fan forced. Place tomato sauce, Worcestershire, sugar, vinegar, mustard, paprika, oregano and cumin in a large saucepan over low heat. 2 Stir for 2-3 minutes, until sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring, for 5 minutes, until thickened slightly (don’t let it boil). Cool. 3 Combine the hot water and 2 tbs glaze in a roasting pan. Add the ribs. Cover the pan tightly with foil. Bake the ribs, turning once, for 2 hours or until tender. 4 Brush ribs with remaining glaze (see tips). If the glaze is too thick to brush, transfer to a microwave-safe bowl. Heat on Medium, in 30-second bursts, to thin slightly. 5 Preheat a barbecue grill or chargrill pan on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board. 6 Cover ribs with foil and set aside for 2-3 minutes to rest before carving. Use a large sharp knife to cut between the ribs and transfer to a serving platter.