Name: Sticky pork ribs with rapadura salt
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 Spanish onion, coarsely chopped; 2 garlic cloves, finely chopped; 400 gm canned tomatoes; 1.5 kg American-style pork spare ribs; 180 gm rapadura (see note); 160 ml white vinegar; 120 ml barbecue sauce; 120 ml tequila; 60 ml each Worcestershire sauce and chipotle sauce (see note); To serve: lime wedges; Rapadura salt; 30 gm sea salt flakes; 100 gm rapadura; 2 tsp ground chilli, or to taste; Finely grated rind of 2 limes

Sticky pork ribs with rapadura salt

Australian Gourmet Traveller recipe for sticky pork ribs with rapadura salt.

Serves 6

Prep

20M

Cook

3H 30M

Total

3H 50M

Ingredients

2 tbsp olive oil

1 Spanish onion, coarsely chopped

2 garlic cloves, finely chopped

400 gm canned tomatoes

1.5 kg American-style pork spare ribs

180 gm rapadura (see note)

160 ml white vinegar

120 ml barbecue sauce

120 ml tequila

60 ml each Worcestershire sauce and chipotle sauce (see note)

To serve: lime wedges

Rapadura salt

30 gm sea salt flakes

100 gm rapadura

2 tsp ground chilli, or to taste

Finely grated rind of 2 limes

Method

Main

1.Heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes), then transfer to a food processor, add tomato and process until puréed. Transfer to a large non-reactive container, add remaining ingredients (except lime wedges), stir to coat ribs, cover and refrigerate to marinate (2-3 hours).

2.Preheat oven to 150C. Spread ribs and marinade in a single layer in two roasting pans, cover with foil and cook, basting occasionally, until ribs are tender (2½-3 hours).

3.Meanwhile, for rapadura salt, combine ingredients in a bowl and set aside.

4.Transfer marinade to a saucepan and simmer over medium-high heat until reduced to a glaze (15-20 minutes).

5.Preheat a char-grill pan over high heat. Char-grill ribs, turning and basting occasionally with marinade, until charred and sticky (12-15 minutes), then thickly slice. Serve hot with rapadura salt and lime wedges.

Note Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Chipotle sauce is available from Monterey Mexican Foods and select delicatessens.
Drink Suggestion: Plenty of icy cold lager. Drink suggestion by Max Allen
Notes