Sticky pork ribs in barbecue sauce
Australian television personality (My Kitchen Rules) and chef Colin Fassnidge believes in mastering the basics, embracing cheaper cuts of meat, minimising waste and having a wellstocked pantry. Known for his nosetotail cooking, he is also a great advocate for turning leftovers into things of beauty. Sticky pork ribs in barbecue sauce Serves 46
I first created this recipe at 4Fourteen using lamb ribs, but I switched to pork ribs for family dinners as they were easier to get hold of. Whichever ribs you choose to use, it’s the shiny, sticky glaze that will keep you coming back for more. It’s outofthisworld good.
Ingredients
2 litres sugarfree cola
500 ml (2 cups) barbecue sauce 500 ml (2 cups) tomato passata 100 ml sriracha chilli sauce
400 ml apple cider vinegar 3 tablespoons onion powder 3 tablespoons garlic powder 3 tablespoons smoked paprika 2 cinnamon sticks
5 star anise
3 teaspoons fi sh sauce sea salt and freshly ground black pepper
3 kg pork rib racks
Method
Preheat the oven to 120°C (fanforced). Combine all the ingredients except the salt and pepper and pork ribs in a very large flameproof casserole dish set over medium heat. Bring to the boil and cook for 20 minutes or until the liquid has reduced by half. Season to taste with salt and pepper. Cut the pork rib racks in half to help them fit in the dish, then submerge the ribs in the sauce.
Cut a piece of baking paper the same size as the inside of your dish and carefully lay it over the ribs (this is called a cartouche). Seal the dish with a layer of foil, then pop the lid on to tightly seal. Transfer to the oven and cook for 11⁄4 hours, then remove the lid, foil and baking paper and continue to cook the ribs for another 11⁄4 hours or until the meat is falling off the bone. Remove, and allow the pork ribs to cool in the cooking liquid, uncovered, for 1 hour. Meanwhile, ladle onethird of the cooking liquid into a saucepan and cook over medium heat for 20 minutes or until the sauce has reduced by half to a thick and glossy glaze.
Preheat the oven to 200°C (fanforced). Place the ribs in a large roasting tin, making sure they are not overlapping. Spoon over half the reduced glaze, then transfer to the oven and cook for 10 minutes or until the ribs are lovely and sticky.
Remove the ribs from the oven and spoon the remaining glaze over the top, then cook for a further 10 minutes. Serve immediately.
TIP!
This sticky glaze is great for a Christmas ham!