texan-style pork ribs
- 4 x 500g racks pork ribs, trimmed
- 1 bulb garlic, halved
- 2 long red chillies, halved
- ¾ cup (210g) tomato puree (passata)
- ¼ cup (60ml) Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ cup (60ml) malt vinegar
- ¾ cup (265g) golden syrup
- sea salt and cracked black pepper
- 2 cups (500ml) water
- Place the ribs, garlic and 1 of the chillies in a large saucepan, cover with cold water and bring to the boil. Reduce heat to low, cover and cook for 1 hour or until ribs are tender. Remove the ribs and place on a large oven tray, discarding the cooking liquid.
- Preheat oven to 220°C. Place the tomato puree, Worcestershire sauce, mustard, vinegar, golden syrup, salt, pepper, water and remaining chilli in a medium saucepan over medium heat. Bring to a simmer and cook for 10 minutes. Reserve ¼ cup (60ml) of the marinade.
- Pour the remaining marinade over the ribs, cover with aluminium foil and cook for 20 minutes. Remove the foil and cook for a further 10–15 minutes or until dark golden brown and sticky. Serve with the reserved marinade. Serves 4.
tips + tricks
+ Boiling the ribs before roasting them ensures they are nice and tender. You can boil them the day before and refrigerate until ready to cook.
+ To add a smoky flavour to your ribs, add ½ teaspoon of smoked paprika powder to the marinade.
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