Sticky gooey oven-roasted pork ribs

I was in the supermarket this morning when I spotted the most “meaty” rack of pork ribs I have seen in a while.  I simply had to have them, and given that it’s a weekend, I have lots of time to prepare and marinade them to be roasted in the oven tomorrow for a Monday night dinner treat.

A little planning ahead is all that’s needed.

You need about 4 good sized ribs per person (more if you’re greedy)

Prepare ahead this barbeque sauce (I got this recipe from Fransisca on CD Kitchen – it’s the same as Tony Roma’s Blue Ridge Smokey sauce)

Ingredients

  1. 1/2 cup ketchup
  2. 1/2 cup red wine vinegar
  3. 1/4 cup brown sugar
  4. 1/8 cup molasses
  5. 1 teaspoon liquid smoke
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon black pepper
  8. 1/8 teaspoon garlic powder
  9. 1/8 teaspoon onion powder

Makes 1 1/2 cups (plenty for two people)

Method

  1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth
  2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened
  3. In the meantime, remove the membrane from the bony side of the ribs and then simmer the ribs for 50-60 minutes so they’re soft and tender
  4. Cover the ribs all over in the barbecue sauce and place in a foil-lined baking tray meat side up
  5. Save any left over sauce in a covered bowl
  6. Cover with foil and let marinate in the fridge overnight

THE NEXT DAY

  1. Preheat oven to 160C
  2. Use the remaining barbecue sauce to cover the ribs with a really really thick layer of the sauce
  3. Pop into the oven for an hour – the idea is that you want to dry the sauce on the ribs to give them that wonderfully sticky gooey texture
  4. Serve with coleslaw, corn on the cob and an oven-roasted potato (which you can just pop into the oven with the ribs)
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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