STICKY MAPLE AND BEER PORK RIBS

Serves 6, Prep 35 mins, Cook 20 mins

WHAT YOU NEED

1.8kg-2kg American-style pork

spare ribs (or 3 racks), halved crossways

Coleslaw, to serve

GLAZE

2⁄₃ cup smoky barbecue sauce

½ cup tomato sauce

¼ cup malt vinegar

¹⁄₃ cup maple syrup

2 tblsps Dijon mustard

355ml bottle pale ale beer

1 tsp garlic powder

¼ tsp ground cayenne pepper

1 Cook ribs in a stockpot of boiling water for about 30 minutes, or until tender. Drain. Transfer to a large, shallow dish.

2 Meanwhile, make glaze. Combine all ingredients in a medium saucepan. Bring to boil. Gently boil, stirring occasionally, for about 30 minutes, or until slightly thickened. Remove. Makes about 2½ cups.

3 Pour 1½ cups of the glaze over ribs. Toss ribs to coat. Set aside remaining glaze.

4 Heat a lightly oiled grill plate over a medium heat. Add ribs in two batches. Cook for about 8 to 10 minutes, turning occasionally, until charred and caramelised. Remove from heat.

5 Meanwhile, heat remaining glaze in a small saucepan over a low heat until hot.

6 Serve ribs with coleslaw. Drizzle with remaining hot glaze.