Ingredients
Ribs
1.5kg pork spareribs
4 cloves garlic (minced)
1 Tbsp fresh rosemary ((chopped)
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
1 1/2 tps salt
1/2 tsp cayenne pepper
BBQ Sauce
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 Tbsp whole grain mustard
1 Tbsp molasses
2 tsp Worcestershire sauce
1 1/2 tsp hot sauce
1/4 tsp salt
Instructions
Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs and place in a roasting pan. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
Preheat the oven to 220 °C. Pour ½ cup water into the roasting pan and cover the pan tightly with aluminium foil. Roast the ribs until the meat is very tender and separates easily from the bone, about 1 ½ hours. While the ribs are roasting make the BBQ sauce.
Heat the balsamic vinegar in a medium saucepan on medium-high. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the sauce back to a boil, lower heat, and simmer until thickened – stirring occasionally. Remove from the heat and let cool to room temperature.
To finish, remove the ribs from the oven and transfer to aluminium-foil-lined baking sheets. Increase the oven temperature to 235 °C. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Let the ribs rest before slicing.
Serves: 4 – 6
Cooks in: 3 hours
Difficulty: Easy
Pairs well with Survivor Pinotage.
