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Sticky, smoky, fall-apart pork ribs

It’s time to get your hands dirty – cutlery optional! These succulent, sticky ribs are finger-licking fabulous.
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4-6
10M
3H
3H 10M

Ingredients

Method

1.

Preheat oven to 150°C. Arrange ribs flat in a large roasting pan and scatter over garlic, peppercorns and fennel seeds. Pour over enough boiling water to cover, then tightly cover pan with foil. Bake for 2½ hours.

2.

Meanwhile, put mustard powder, sugar and barbecue sauce in a small saucepan over a medium heat and bring to a simmer, stirring occasionally. Set aside.

3.

Remove ribs from oven and increase oven to 180°C. Transfer ribs to a second roasting pan. Discard liquid. Brush with a little of the mustard sauce mixture and return to oven.

4.

Bake for 20 minutes, then brush again with a little of the sauce mixture. Bake for a further 10 minutes, then serve ribs with remaining sauce on the side.

TIP: Partial to a little heat? Add a pinch (or more) of dried chilli flakes to create smokin’ hot ribs.

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