Roll your sleeves up and keep the paper towel handy. Things are going to get messy with these sticky, glorious ribs.
PREP TIME: 10 MINUTES
COOKING TIME: 2 HOURS
2 kg pork ribs (American-style rib racks)
2 teaspoons olive oil
2 tablespoons smoked paprika
1 teaspoon sea salt flakes
1?2 teaspoon ground black pepper
2 brown onions, finely diced
3 garlic cloves, chopped
2 tablespoons tomato paste
1 cup malt vinegar
1 tablespoon hot English mustard
2 tablespoons soy sauce
1 cup maple syrup
1 Preheat the oven to 160°C.
2 Place the ribs in a single layer on 2 baking trays. Drizzle with half the olive oil, then sprinkle with half the paprika and all of the salt and pepper. Cover tightly with foil and roast in the oven for 11?2 hours.
3 To make the barbecue glaze, heat the remaining teaspoon of olive oil in a large saucepan over medium-high heat. Sauté the onion and garlic until soft and fragrant. Add the remaining tablespoon of paprika and sauté for a further minute. Add the tomato paste and sauté for 1 minute more. Add the vinegar, mustard, soy sauce and maple syrup and stir to mix well. Bring to the boil, then boil for about 10 minutes until it reaches a syrupy consistency. Watch the pot to make sure it does not boil over. Turn off and set aside while the ribs cook.
4 Remove the baking dishes from the oven and take the foil off. Using tongs to handle the racks, run a knife between each bone to separate the individual ribs. Increase the heat to 180°C and spoon a generous amount of the glaze over the ribs. Cook for a further 15 minutes, basting with marinade every few minutes. The ribs will be falling-apart tender and have a lovely thick, sticky glaze.
Recipe and images taken from Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia. Buy the book here.
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