Move! - - RECIPES -

Serves: 6 8


■ 2kg pork ribs

■ Salt and pep­per

Bar­be­cue Sauce:

■ 500ml (2 cups) tomato sauce

■ 30ml (2 ta­ble­spoons) tomato paste

■ 30ml (2 ta­ble­spoons) white vine­gar

■ 30ml (2 ta­ble­spoons) HP Sauce

■ 15ml (1 ta­ble­spoon) Worces­ter­shire sauce

■ 5ml (1 tea­spoon) hot chilli sauce

■ ½ red onion, finely chopped

■ 1 clove gar­lic, crushed

■ Salt and freshly ground black pep­per


Pre­heat oven to 180°C. Sea­son the ribs lib­er­ally with salt and pep­per on both sides and place in a deep roast­ing pan.

To make bar­be­cue sauce: Com­bine all in­gre­di­ents in a bowl and whisk well to com­bine.

Add 1 cup wa­ter to the sauce, pour over the ribs un­til com­pletely sub­merged; if not, add a bit more sauce and wa­ter or use a smaller pan.

Cover tightly with alu­minium foil, place in oven, bake for about 2 hours or un­til meat is al­most fall­ing off the bone. Re­move from oven, drain liq­uid im­me­di­ately. It is best to make the ribs a day ahead up to this point and re­frig­er­ate ribs overnight.

Bring ribs to room tem­per­a­ture be­fore grilling. Pre­heat grill to high. Place ribs on a rack in a roast­ing tin. Grill for just a few min­utes on each side. Serve with grilled corn.

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