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
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.