Ingredients
- Ingredients
- RUB
- 1.5 kg pork spare ribs, quartered
- 1/4 cup olive oil
- lime cheeks, to serve
- 1 tbs brown sugar
- 1 tbs salt
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp ground cumin
- 1 tsp dried oregano leaves
- 1/2 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- SAUCE
- 1 cup brown sugar
- 250 ml malt vinegar
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp hot English mustard powder
- 2 tbs tomato sauce
- 2 tbs Dijon mustard
- 125 ml bourbon
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 bay leaves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 jalapeno chilli, finely chopped
- 1 orange, peeled rind
Preparation
Step 1
Method
Step 1: Preheat oven to 180°C.
Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.
Step 6: Serve ribs with lime cheeks.
Serves 4