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Southern-style pork ribs with soft cornbread rolls

Bringing the south, down-under. - by Fast Ed
  • 18 Jan 2022
Southern-style pork ribs with soft cornbread rolls
Prep: 10 Minutes - Cook: 270 Minutes - Serves 6-8
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For the best hands-on food, it’s impossible to go past these ribs – they’re succulent, rich and wonderfully sticky.

Ingredients

Pork ribs
• 2 1⁄2 kg American-style pork ribs on the bone

• 1 1⁄2 cups brown sugar, firmly packed

• 2 Tbsp smoked paprika

• 1 Tbsp freshly ground black pepper

• 1 Tbsp onion powder

• 1⁄2 Tbsp garlic powder

• 2 tsp chilli powder

• 2⁄3 cup water

• 400g can diced tomatoes

• 1 cup bourbon whiskey

• 1⁄2 cup barbecue sauce

• 1⁄4 cup Worcestershire sauce

• 1⁄2 cup apple cider vinegar

• Coleslaw, to serve

NOTE: Allow for overnight marinating

Soft cornbread rolls

• 1 1⁄2 cups plain flour

• 1 cup polenta

• 1 tsp fine salt

• 1 1⁄2 tsp bicarbonate of soda

• 2 Tbsp caster sugar

• 1 egg, lightly beaten

• 1⁄4 cup extra virgin olive oil

• 1⁄2 cup buttermilk

• Extra plain flour, to dust

Method

  1. Pat ribs dry with paper towel. Combine 1⁄2 cup of the brown sugar with spices and rub all over ribs to coat. Cover and set aside for 4 hours, or overnight.

  2. Preheat oven to 150°C. Arrange ribs on 2 roasting pans. Put 1⁄3 cup water in each. Cover tightly with foil and bake for 4 hours or until meat is tender.

  3. Meanwhile, to make soft cornbread rolls, line an oven tray with baking paper. Combine flour, polenta, salt, bicarb of soda and sugar in a large bowl. Make a well in centre and add egg, olive oil and buttermilk. Using your hands, combine mixture into a slightly sticky dough.

  4. Transfer dough onto a lightly floured bench. Using floured hands, divide into 8 equal portions. Roll into balls. Arrange on prepared tray 3cm apart.

  5. Meanwhile, put remaining sugar in a medium saucepan over a medium heat. Add tomato, whiskey, sauces and vinegar. Cook, stirring occasionally, until glaze comes to the boil and thickens slightly. Set aside.

  6. Increase oven to 220°C. Put cornbread rolls in oven for 15 minutes or until golden and cooked through. Meanwhile, remove foil from ribs. Brush ribs with 1⁄4 of the glaze and bake for 5 minutes. Brush with a little more glaze and bake for 5 minutes or until sticky. 

  7. Serve ribs with remaining glaze, coleslaw and warm rolls.

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  • Food
  • Pork Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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