Chelsea

celebrating 130 years 1884-2014

Smokey Pork Spare Ribs With Treacle Dipping Sauce

By Chelsea Sugar
Smokey Pork Spare Ribs With Treacle Dipping Sauce
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 6 hrs
  • Cooking time 30 mins
  • Serves
    12
Ingredients

    1 tbsp olive oil
    1 small onion, finely chopped
    4 cloves garlic, chopped
    1 tsp sweet smoked paprika
    2 tsps cumin powder
    2 cups (500ml) beef or chicken stock
    ½ cup (125ml) tomato sauce
    2 tbsps apple cider vinegar
    ½ cup (125ml) Chelsea Treacle
    2 tbsps Chelsea Caster Sugar
    12 (1.8kg) pork spare ribs

Method

    Preheat oven to 200°C conventional (180°C fan forced).
    Heat oil in a frying pan over a medium heat. Add onion and cook for 10 mins or until soft. Add garlic, paprika and cumin, cook for a minute or until fragrant.
    Add the stock, tomato sauce, vinegar, treacle and caster sugar. Simmer for 15 mins. Remove from heat and strain.
    Place pork in a large ceramic dish. Pour over half of the sauce and toss to coat. Cover with plastic wrap. Marinate in refrigerator for 4-5 hrs or overnight.
    Return the remaining sauce to small saucepan and simmer over low heat until it thickens and becomes syrupy. Allow for sauce to cool and pour into dipping bowl.
    Line a large roasting pan with baking paper. Place a wire rack in dish and top with pork. Roast for 30–35 mins, basting with marinade and turning occasionally, or until golden and cooked through.
    Serve ribs immediately with dipping sauce, steamed rice and baby bok choy.

    Tip
    A perfect party dish!

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