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Slow-braised ribs with pineapple BBQ sauce

Published: May 31, 2017 at 5:10 PM

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Serves 4

Easy

Total time: 3 hrs and 30 mins

plus brining

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These slow-braised ribs get taken up a notch with a dry brine. Slightly curing them means they’re meltingly tender and perfectly seasoned. Ideal for freezing so get ahead for a stress-free barbecue. Serve with charred corn-on-the-cob and creamy slaw

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Try our slow-braised ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

Nutrition

• 1.5kg pork rib racks

• corn-on-the-cob

  to serve

• coleslaw

  to serve

Dry brine

• 2 tbsp brown sugar

• 2 tbsp sea salt

• 1 tbsp English mustard powder

• 1 tbsp smoked paprika

• 1 tsp chilli powder

• 1 tsp black peppercorns

• 1 tsp garlic granules

• 2 oranges

  zest of

• 2 bay leaves

Sauce

• 400g tin chopped tomatoes

• 1 onion

  chopped

• 3 cloves garlic

  roughly chopped

• 3 tbsp cider vinegar

• 75g brown sugar

• 1 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 500ml pineapple juice

• 1 star anise

Nutrition: per serving

• kcal515
• fat25g
• saturates6.7g
• carbs45.6g
• sugars44g
• fibre2.9g
• protein25.4g
• salt2g

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Method

• step 1

  Whizz all of the dry brine ingredients, except the bay leaves, in a food processor. Pour over the ribs, tear over the bay leaves and rub in. Cover and chill for at least 2 hours, but preferably overnight.

• step 2

  Heat the oven to 160C/fan 140C/gas 3. Lightly rinse the dry brine from the ribs and put in a roasting tin. Whizz all of the sauce ingredients, except the star anise, in a food processor.

• step 3

  Add to the roasting tin with the star anise and cover tightly with a double layer of foil. Cook in the oven for 2½ hours, basting regularly, then remove the foil and cook for a further 30 minutes to reduce the sauce.

• step 4

  At this stage you could, once cool, put portions of the ribs into freezer bags, along with the sauce and freeze. To defrost, leave in the fridge overnight.

• step 5

  To finish the ribs, heat a grill or barbecue to high and put the ribs on a baking sheet or directly onto the barbecue. Grill for 5-10 minutes, regularly basting with the sauce until caramelised.

• step 6

  Serve with more sauce, corn-on-the-cob and slaw.

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