Slow-Braised Ribs With Pineapple BBQ Sauce | Ribs With BBQ Sauce
These slow-braised ribs get taken up a notch with a dry brine. Curing means they’re tender and perfectly seasoned. Ideal for freezing for a stress-free BBQ.
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Cooking tools:
- Food processor
- Grill
- Oven
- Roasting pan
- Aluminum foil
- Baking sheet
- Zip-top bag
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 1.5kg pork rib racks
- corn-on-the-cob to serve
- coleslaw to serve
- 2 tbsp brown sugar
- 2 tbsp sea salt
- 1 tbsp English mustard powder
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- 1 tsp black peppercorns
- 1 tsp garlic granules
- 2 oranges zest of
- 2 bay leaves
- 400g tin chopped tomatoes
- 1 onion chopped
- 3 cloves garlic roughly chopped
- 3 tbsp cider vinegar
- 75g brown sugar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 500ml pineapple juice
- 1 star anise
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