Texan Pork Ribs

Cook time 2 hours and 30 minutes (+ chilling time)
Servings 4

Ingredients

⅔ cup good-quality barbecue sauce

2 tbsp tomato paste

2 tbsp Dijon mustard

¼ cup brown sugar

2 tbsp smoked paprika

3 cloves garlic, very finely grated

2 tsp salt

1 cup (250ml) apple cider

1.5kg pork spare ribs

Lemon, to serve

Texan Pork Ribs

Method

To make the marinade, combine barbecue sauce, tomato paste, mustard, sugar, paprika, garlic and salt in a bowl. Place ribs in a large roasting pan, rub in the marinade and turn to coat, then cover and chill for at least 2 hours.

Preheat oven to 160°C. Remove roasting pan from fridge and pour over the apple cider, cover with baking paper and foil and cook for 1.5-2 hours. Remove foil and increase heat to 220°C.

Baste the ribs with reserved marinade. Cook for a further 40-50 minutes, scraping the bottom of the roasting pan with a wooden spoon and basting the ribs with caramelised pan juices every 10-15 minutes.