Name: Balsamic pork ribs with barbecue sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 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 honey (¼ cup); 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

Balsamic pork ribs with barbecue sauce

Australian Gourmet Traveller recipe for balsamic pork ribs with barbecue sauce.

Serves 4

Prep

30M

Cook

Total

2H 30M

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Ingredients

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 honey (¼ cup)

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

1.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.

2.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).

3.To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.