Prep Time: 10 minutes

Cooking Time: 2 hours

Servings: 4

 

Ingredients:

 

 

  • 500ml (2 cups) hot water
  • 2 pork rib racks
  • Spiced Barbecue glaze
  • 1/2 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 3 teaspoons smoked paprika
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin

 

Directions:

 

 

  • Make the glaze: Stir tomato sauce, Worcestershire sauce, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.
  • Combine the water and 2 tablespoons of the glaze in a roasting pan. Add ribs. Cover with foil. Bake at 180C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze.
  • Preheat a barbecue grill or chargrill on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.
  • Cover the ribs with foil and set aside for 2-3 minutes to rest before carving. To serve, use a large sharp knife to cut between the ribs. Transfer to a serving platter.

 

Recipe Sourced From Taste

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