BBQ pork ribs – one of the best so far

There are a lot of different ways to prepare BBQ pork ribs, and I can’t say which I prefer.  But here is one method, and flavour, which worked well.  The method is simple.  Quick? No.  But simple. Yes. And tasty? Very.  Place the pork ribs in the oven with a range of wonderful ingredients, cook for a couple hours, then let cool, remove the ribs, cook down the remaining liquid into a basting sauce, then finish off the ribs on the BBQ with the basting sauce. Details below after a few photos.

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4 racks of American style pork ribs

2 medium onions, roughly cut

4 garlic cloves, roughly cut

1 can diced tomatoes (450 g, 1 lb)

1/2 cup apple cider vinegar (I prefer raw, unfiltered)

1/4 cup soy sauce

1/2 cup dark brown sugar + 1/2 cup dark brown sugar (added later for BBQ basting sauce)

1 Tb ground cumin

1 Tb ground coriander

1 Tb sweet paprika

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground allspice

1 Tb dried oregano

1 tsp dried rosemary

3 bay leaves

1 dried ancho chile, roughly chopped

2 cups (500 ml) vegetable stock

Very simple.  Mix all the ingredients into a deep oven dish (with a lid), ensuring the pork ribs are submerged. Cover the oven dish and cook in a 200 C (375 F) oven for 2 h, or until the meat is fork tender. Remove from the oven and allow to cool to room temperature. Set the ribs aside, retaining the liquid in the oven dish. Place in the refrigerator overnight if needed. For the basting sauce, strain the liquid through a fine sieve, and reduce under low heat with the addition of the extra brown sugar, about 1 h, until thick and rich. BBQ the ribs under medium heat on the grill, basting regularly, about 15-20 minutes, until ready.  I served with roasted cauliflower and carrots, and rice. Yummy yummy yummy.

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