Ingredients
Ribs
- 1 onion
- 1 head garlic, halved
- ½ cup brown sugar
- 1 Tbsp smoked paprika
- 2 Tbsp salt
- 5 sprigs thyme
- ½ cup malt vinegar
- 1 Tbsp black peppercorns
- 2 L water
- 2 kg pork ribs
BBQ Sauce
- 1 can tomatoes
- 1 onion, chopped
- 3 cloves garlic
- 2 Tbsp wholegrain mustard
- 1 tsp cayenne pepper
- 1 tsp salt
- 2 Tbsp smoked paprika
- 1 Tbsp sweet paprika
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- ¼ cup honey
Method
Place all ingredients except the ribs in a large pot and bring to the boil. Once boiling, submerge ribs in liquid and simmer for 40 minutes.
Meanwhile, make the sauce. Place tomatoes, onion and garlic in a food processor and blitz until it becomes a purée. Place in a pot with the rest of the sauce ingredients and simmer for 20 minutes or until thickened.
Remove ribs from liquid once tender and place in a dish. While hot, cover with half the sauce and leave to marinade in the fridge for at least 30 minutes.
Preheat oven to 230°C. Place ribs on a rack in an ovenproof dish and spoon over more of the BBQ sauce. Place in the oven and cook for 20 minutes, glazing at 5-minute intervals.
