Slow-roasted American pork ribs
11
Points®
Total time: 2 hr 10 min • Prep: 15 min • Cook: 1 hr 55 min • Serves: 4 • Difficulty: Easy
These slow-roasted American pork ribs are the perfect dish for those who love sweet and sticky ribs. Made with a combination of tomato sauce, barbecue sauce, Worcestershire sauce, apple cider vinegar, whole grain mustard, honey, smoked paprika, and crushed garlic, the sauce is what makes these ribs truly special. The pork ribs are cooked without added fat, making them a healthier option, and are covered in the sauce mixture before being left to marinate overnight. Slowly roasted in the oven for an hour and a half, the ribs are then brushed with the reserved marinade and baked for an additional 20 minutes until they are perfectly browned. Serve these delicious ribs with a salad of lettuce, radicchio, red onion, and cherry tomatoes, and steamed corn on the cob, for a meal that's both satisfying and healthy.
Ingredients
Tomato sauce (ketchup)
2 tbs
Barbecue sauce
2 tbs
Worcestershire sauce
1 tbs, gluten-free variety
Apple cider vinegar
2 tbs
Whole grain mustard
1 tbs
Honey
2 tsp
Smoked paprika
1 tsp
Garlic
2 clove(s), crushed
Pork spare ribs, cooked without added fat
500 g, (Buy 1kg American style Pork ribs)
Chicken stock
1½ cup(s), (375ml)
Instructions
1
Combine sauces, vinegar, mustard, honey, paprika and garlic in a small bowl.
2
Place ribs in a large deep ovenproof dish. Brush sauce 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 any remaining marinade in fridge 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.
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