BARBECUE PORK RIBS
Serves: 6 8
■ 2kg pork ribs
■ Salt and pepper
■ 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.