FREEZER pleasers

These slow-braised ribs are perfect for freezing ahead for a stress-free barbecue

Slow-braised ribs with pineapple BBQ sauce

3 HOURS 30 MINUTES + BRINING | SERVES 4 EASY

These ribs get taken up a notch with a dry brine. Slightly curing them means they’re meltingly tender and perfectly seasoned.

pork rib racks 1.5kg corn-on-the-cob to serve coleslaw to serve DRY BRINE brown sugar 2 tbsp sea salt 2 tbsp english mustard powder 1 tbsp smoked paprika 1 tbsp chilli powder 1 tsp black peppercorns 1 tsp garlic granules 1 tsp oranges 2, zest of bay leaves 2

SAUCE

chopped tomatoes 400g tin

onion 1, chopped

garlic 3 cloves,

roughly chopped

cider vinegar 3 tbsp

brown sugar 75g

soy sauce 1 tbsp

Worcestershire sauce 1 tbsp

pineapple juice 500ml

star anise 1

• Whizz all of the dry brine ingredients, except the bay leaves, in a food processor. Pour over the ribs, tear over the bay leaves and rub in. Cover and chill for at least 2 hours, but preferably overnight.

• Heat the oven to 160C/fan 140C/gas 3. Lightly rinse the dry brine from the ribs and put in a roasting tin. Whizz all of the sauce ingredients, except the star anise, in a food processor. Add to the roasting tin with the star anise and cover tightly with a double layer of foil. Cook in the oven for 2Ω hours, basting regularly, then remove the foil and cook for a further 30 minutes to reduce the sauce.

• At this stage you could, once cool, put portions of the ribs into freezer bags, along with the sauce and freeze. To defrost, leave in the fridge overnight.

• To finish the ribs, heat a grill or barbecue to high and put the ribs on a baking sheet or directly onto the barbecue. Grill for 5-10 minutes, regularly basting with the sauce until caramelised. Serve with more sauce, corn-on-the-cob and slaw.

PER SERVING 515 KCALS | FAT 25G | SATURATES 6.7G CARBS 45.6G | SUGARS 44G | FIBRE 2.9G PROTEIN 25.4G | SALT 2G