Glazed Pork Ribs with Southern-style Barbecue Sauce
Ingredients
2 strips meaty pork spare ribs
1 cup red wine vinegar
¼ cup honey mustard
1 cup honey
2 teaspoons salt
2 teaspoons ground chilli
2 teaspoons ground coriander
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh thyme
BARBECUE SAUCE
1 tablespoon oil
1 large onion, chopped
2 cloves garlic, crushed
1 teaspoon ground chilli
¼ cup red wine vinegar
1 small cup strong black coffee
300ml tomato purée
3 tablespoons treacle
salt and freshly ground black pepper
Description
On my visits to the southern United States, I have tasted a range of smoky barbecued dishes. The secret of many of the ‘barbecues’ is the rich spicy sauce that is an essential accompaniment, and is often the cook’s personal recipe. This particular sauce is made, like many southern-style sauces, with thick tomato purée and a good shot of strong dark coffee. It can be made ahead and will keep for a couple of weeks if it is refrigerated. I’ve never had wine with a southern-style barbecue – only large handles of icy lager beer.
Method
Place the ribs in a stainless-steel or glass pan. Combine all the other ingredients in a bowl, pour them over the ribs, cover and leave to marinate overnight in the refrigerator.
When ready to cook preheat the oven to 200°C. Remove the cover and pour off most of the marinade into a bowl. Place the ribs in their pan in the oven and cook, basting frequently with the extra marinade, for about 40 minutes.
Meanwhile make the barbecue sauce. Heat the oil in a small, heavy-based saucepan and add the chopped onion and garlic. Cook gently to soften, then add the chilli and cook for 30 seconds.
Add the remaining ingredients and simmer together, stirring frequently, for 20 minutes. Cool, tip into a food processor and blend until smooth. Serve warm.
When removing the ribs from the oven, take care to spoon all the pan drippings over the ribs to glaze them. Cut into individual runs and serve with the warm sauce.
Serves 4 to 6.
Categories
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