This is my second time trying this recipe. The first time it didn't dry up that well and neither did this time. I'm not sure if I added too much liquid or the oven temperature is not hot enough. But well it was still delish! Just a little uglier than the picture they show on masterchef haha.
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Recipe from MasterChef Australia
Ingredients
1.5kg pork spare ribs, quartered
¼ cup olive oil
lime cheeks, to serve
1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder (couldn't find mustard powder so I used 2 x Djion mustard instead)
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped
1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder (used 2 x English mustard)
2 tbs tomato sauce
2 tbs Dijon mustard (used 2 x Djion mustard)
125ml bourbon (no bourbon, stole my bf's Macallen instead)
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind
Method
Step 1: Preheat oven to 180°C.
Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
Step 4: 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 10-15 minutes until thickened slightly.
Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.
Step 6: Serve ribs with lime cheeks
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Learning from the 12-man lasagne, I halved the recipe and bought ~650g of pork ribs. I marinated then in the dish I'm going to bake the ribs in (less washing is always good) the night before and chuck it into the fridge. The next day after work I took the ribs out, it looked all nice and marinated.
I made the sauce in a saucepan, while I seared the ribs. The recipe asked to BBQ the ribs first but who has BBQ at home, so searing it is.
Pour the sauce over the ribs and in the oven it goes!
2 hours later..
Yums.
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