Get glazing with this simple step-by-step recipe for finger-lickin’ barbecued pork ribs.
Australian Good Taste
• 500ml (2 cups) hot water
• 2 pork rib racks
Spiced barbecue glaze
• 1/2 cup tomato sauce
• 1/4 cup Worcestershire sauce
• !/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
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