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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.

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