Balsamic pork ribs with barbecue sauce


You'll need

2 racks pork baby back ribs, divided in half For drizzling: canola oil or grapeseed oil 1 tbsp sea salt flakes 4 each flat-leaf parsley and thyme sprigs 4 garlic cloves   Barbecue sauce 260 ml balsamic vinegar 240 ml tomato sauce 190 ml beer 85 gm (¼ cup) honey 55 gm (¼ cup, firmly packed) brown sugar 40 gm seeded mustard ½ Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 tsp molasses 2 tsp Worcestershire sauce 1 tsp Tabasco

Method

  • 01
  • Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
  • 03
  • To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

A rich style of grenache or a spicy shiraz.

Featured in

Nov 2011

You might also like...

Rhubarb and pear dartois

recipes

Vegetarian canape recipes

Tzatziki with zucchini fritters

recipes

Corndogs

Spiced nuts

recipes

Southern fried chicken with smoky maple caramel

Duck-liver pate croutes

recipes

Membrillo and aged Manchego

conversion tool