Slow-roasted American pork ribs

Total Time
It’s all about the sauce with these sweet and sticky ribs that are as American as apple pie.
  • tomato sauce
    2 tbs
  • barbecue sauce
    2 tbs
  • worcestershire sauce
    1 tbs
  • Vinegar, apple cider
    2 tbs
  • wholegrain mustard
    1 tbs
  • honey
    2 tsp
  • Paprika, smoked
    1 tsp
  • garlic
    2 clove(s), crushed
  • lean pork fillet
    400 g, (Buy 500g), American-style spareribs, fat trimmed
  • chicken stock
    1 ½ cup(s), (375ml)
  1. Combine tomato, barbecue and worcestershire sauces, vinegar, mustard, honey, paprika and garlic in a small bowl.
  2. Place ribs in a large deep ovenproof dish. Brush paprika mixture over ribs. Pour over any remaining mixture. Cover and place in the fridge overnight.
  3. Preheat oven to 160°C or 140°C fan-forced. Drain ribs, reserving marinade. Place ribs on a wire rack set over same ovenproof dish. Pour stock over base of dish. Cover with foil and bake, turning halfway through, for 1 hour and 30 minutes.
  4. Increase oven to 220°C or 200°C fan-forced. Uncover ribs and brush with some of the reserved marinade. Bake for 20 minutes or until ribs are browned. Transfer ribs to a serving platter and cover with foil to keep warm.
  5. Place remaining marinade and ¼ cup (60ml) pan juices in a small saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer for 2–3 minutes or until sauce has slightly thickened. Serve ribs drizzled with sauce.
SERVING SUGGESTION: Salad of lettuce, radicchio, red onion (thinly sliced) and cherry and yellow grape tomatoes (halved), drizzled with lemon juice, plus steamed corn on the cob.


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