olive oil
2 racks pork loin back ribs (about 1.6kg)
1 fresh red chilli
1 thumb-sized piece of 2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato sauce
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar
- 1
Preheat the oven to 200º C. Preheat your barbecue.
- 2
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
- 3
To make the marinade, deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato sauce, mustard, soy sauce and brown sugar.
- 4
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
- 5
Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
- 6
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone. Baste the ribs with the marinade after 30 minutes.
- 7
After 1 hour of cooking time remove the foil, baste again and cook, uncovered for the final 15 minutes.
- 8
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Transfer to a board and cut them up to serve.
