Sticky Slow-Braised Pork Ribs

Hey dudes.

How you going? Sorry it's been a while. I've been a bit busy drinking coffee that looks like this...


Ain't it the prettiest cup o' coffee you ever did see? I think so.

As for these...

Maybe lacking a bit in the pretty stakes (?) - feel free to object.

Anyway, it's a rainy Monday evening. And i'm taking you to rib town.


I'm going to poke you in the ribs for every rib you eat. For every sticky, dark, molten meaty rib you slide off the bone.
One rib? Poke.
Two ribs? Poke poke.
Maybe a little tickle thrown in there too. Everyone loves a good rib tickle.

Not that I want you to feel guilty or anything, a finger lick-able sticky rib is a primal right of humankind. Maybe these little piggies were tickled in the ribs and thats why they taste so good. Or maybe it's the plethora of spices and the entire flask of bourbon that was generously poured into the mix. Tickled pigs or not, I was tickled pink by these.



Sticky Slow-Braised Pork Ribs:
Adapted from masterchef.com.au

Serves 4

1.5kg pork spare ribs, quartered
lime cheeks, to serve

For the rub:
¼ cup olive oil
1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked sweet paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

For the marinade:
1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp mustard powder
1 tbs tomato sauce
1 tbs BBQ sauce
2 tbs Dijon mustard
125ml bourbon (I used Southern Comfort and it worked very well)
1/2 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked sweet paprika
1 orange, peeled rind

Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Place in a large ceramic dish, cover and set aside in the fridge for 2-3 hours to marinate.

Heat a BBQ or char grill plate over high heat. This step is important to gain that delicious smokey flavour. There is no need to add more oil to the meat or the BBQ as it is already in the rub mixture. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 15 minutes until thickened slightly.

Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 hour, turning 3-4 times and basting with the pan sauce each time to coat. After 1 hour, remove the foil so the sauce can thicken and cook for a further half hour. The meat should now be falling off the bone.

Serve ribs with lime cheeks.