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Pork Back Ribs in Honey Barbecue Sauce
Servings
4
Preparation time
20 minutes
Cooking time
1 hour
Ingredients
1.35 Kg (3 lbs.) of duBreton pork back ribs
1 onion, quartered
2 cloves of garlic, peeled
1 stalk of celery, coarsely cut
1 carrot, coarsely cut
1/2 lemon, squeezed
2 bay leaves
Salt and pepper
Sauce
125 ml (1/2 cup) of honey
125 ml (1/2 cup) of chili sauce
45 ml (3 tbsp.) of tomato paste
30 ml (2 tbsp.) of soya sauce
30 ml (2 tbsp) of cider vinegar
2 ml (1/2 tsp.) of paprika
1 onion, quartered
2 cloves of garlic, peeled
1 stalk of celery, coarsely cut
1 carrot, coarsely cut
1/2 lemon, squeezed
2 bay leaves
Salt and pepper
Sauce
125 ml (1/2 cup) of honey
125 ml (1/2 cup) of chili sauce
45 ml (3 tbsp.) of tomato paste
30 ml (2 tbsp.) of soya sauce
30 ml (2 tbsp) of cider vinegar
2 ml (1/2 tsp.) of paprika
- Place the ribs in a casserole and add the onion, garlic, celery, carrot, lemon juice, bay leaves, salt and pepper. Cover with water.
- Bring to a boil and then cook for 45 minutes or until the meat begins to come away from the bone of lifting.
- Meanwhile, mix the remaining ingredients, bring to a boil and simmer for 2 minutes.
- Preheat the oven to 230°C (450°F) or the barbecue to medium-high heat.
- Drain the ribs carefully and brush with the sauce generously on all sides.
- Bake for 12 to 15 minutes or until the meat comes away from the bones easily.
- Continue brushing regulary with sauce while cooking and turn the meat to brown evenly.
- Cut between the bones to separate. Serve with potatoes cooked in foil in the oven or on the barbecue and a tossed salad.
Suggestion: For additional flavour, marinate the prepared ribs in the sauce for up to 24 hours before cooking.
