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Barbecue Ribs
Ingredients
olive oil
olive oil
2 racks
higher-welfare pork loin back ribs (about 1.6kg)
1
fresh red chilli
1 thumb-sized piece
ginger
2 cloves
garlic
150ml
unsweetened apple juice
100ml
white wine vinegar
2 heaped tablespoons
tomato ketchup
1 tablespoon
Dijon mustard
100ml
low-salt soy sauce
100g
soft brown sugar
Instructions
STEP 1
Preheat the oven to 200ºC/gas Preheat your barbecue.,
STEP 2
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.,
STEP 3
Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.,
STEP 4
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.,
STEP 5
Put the ribs in a large roasting pan, brush with the marinade and cover with foil.,
STEP 6
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.,
STEP 7
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.,
STEP 8
Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
Nutrition Facts
(per serving)
Calories:
682 calories
Servings:
4 servings
Carbohydrates:
84 g
Fat:
30 g
Fiber:
2 g
Protein:
42 g
Sugar:
30 g
Meal Effort
Preparation:
40 minutes
Cook:
1 hrs 23 mins
Total:
2 hrs 3 mins