Balsamic pork ribs with barbecue sauce

AT A GLANCE

  • Serves 4 people

  • 2 racks pork baby back ribs, divided in half
  • For drizzling: canola oil or grapeseed oil
  • 1 tbsp sea salt flakes
  • 4 each flat-leaf parsley and thyme sprigs
  • 4 garlic cloves
  •  
  • Barbecue sauce
  • 260 ml balsamic vinegar
  • 240 ml tomato sauce
  • 190 ml beer
  • 85 gm (¼ cup) honey
  • 55 gm (¼ cup, firmly packed) brown sugar
  • 40 gm seeded mustard
  • ½ Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp molasses
  • 2 tsp Worcestershire sauce
  • 1 tsp Tabasco
01   Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
02   Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
03   To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.

Topics:

SPRING, CHEFS' RECIPES, GARLIC, AMERICAN, PARSLEY, THYME, TOMATOES, BEER, TABASCO, PORK, SNACK, HONEY, DRINK SUGGESTION

Recipe:

VINNY DOTOLO , JON SHOOK, ANIMAL AND SON OF A GUN, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

A RICH STYLE OF GRENACHE OR A SPICY SHIRAZ. , suggested by HELEN JOHANNESEN

FEATURED IN

Nov 2011

Nov 2011

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