Sticky Ribs

INGREDIENTS

2 racks pork ribs

Marinade

1 head of garlic, halved horizontally

1 tablespoon onion powder

2 teaspoons smoked paprika

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

½ cup (125 ml) Worcestershire sauce

1 cup (250 ml) barbecue sauce

½ cup (100 g) brown sugar

½ cup (125 ml) apple cider vinegar

Foil spuds

4 large potatoes, poked once with a fork and wrapped in foil

½ cup (125 g) sour cream

baby fist of chopped chives

sea salt

Method

Preheat the oven to 160°C (315°F). Line a large baking dish with foil and baking paper.

A tricky little step here. Flip the ribs and carefully cut away the fine membrane layer that holds the ribs together on the inside. Removing it allows the marinade flavours to get into the meat and also speeds up the tenderisation of the ribs. The butcher will know how to do this if you don’t.

If it doesn’t happen, don’t worry. Nothing will suffer too badly!

Combine all the marinade ingredients in a large bowl and thoroughly coat the ribs.

Place the ribs in the prepared dish and cover with paper and another layer of foil. Fold and crimp the edges well to seal.

Place in the oven and bake for 2 hours.

In the final 30 minutes of cooking pop the foil potatoes directly on the oven racks.

After 2 hours, remove the top layer of paper and foil from the ribs, and increase the oven temperature to 200°C (400°F). Bake for a further 15 minutes until the edges and tops begin to crisp and char. The spuds should be slightly squishable.

Open the top of the foil parcels and cut deep slits into the spuds (I keep the foil around to catch the sour cream). Top with sour cream and chives and lots of salt.

Perfect with slaw!

Serves 4… or if people are really in the mood… allow a full rack