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
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.