Barbecue Pork Ribs

In Dinner, Pork on January 20, 2021 with No Comments

Preparation Time 10 MINUTES

Cooking Time 2 hours 30 MINUTES

Difficulty Easy

Servings 4 with vegetables and/or rice or potatoes

1/2 Cup (125ml) Tomato Ketchup

1/4 Cup (60ml) Treacle

1 1/2 Tablespoons (22ml) Worcestershire Sauce

1/2 teaspoon Smoked Paprika

1/4 Cup (60ml) White Wine Vinegar

2 Tablespoons (30g) Dijon Mustard

2 racks Pork baby back ribs (or you could use pork tenderloin)

Preheat the oven to 160°C Fan or 180°C Cut each rack in half and place the four pieces into a deep roasting dish, fleshy side down. Add enough boiling water to the dish so that the ribs are just covered and cover the tin with tin foil. Cook for 2 hours.
Whisk all of the ingredients together in a small bowl.
After the first two hours of cooking, remove the foil and discard. Increase the oven temperature to 180°C Fan or 200°C. Drain the water off and turn the ribs fleshy side up. Brush the marinade over the ribs generously and when the oven is up to temperature, return the dish to the oven. Cook for 3o minutes, basting the ribs with more marinade every 10 minutes. The ribs should look glazed and sticky at the end.
Put the remaining marinade in a small pot and heat until it just comes up to a simmer. Simmer for 5 minutes. Put in a small jug for people to pour over at the table if they want extra sauce.