Pork

Serves 2

Method

  1. Measure the Ingredients:

    • 700 g-1 kg Pork ribs
    • 1 tsp Salt
    • 1 tsp Smoked paprika
    • 1 tsp Paprika
    • ½ tsp Mustard powder
    • ½ tsp Black pepper
    • ½ tsp optional Dried oregano
    • 1 tbsp Garlic-infused oil, with no garlic solids
    • 2 tbsp Tomato purée
    • 2 tbsp Passata
    • 1½ tbsp Light brown sugar
    • 1 tbsp Tamari
    • 1 tbsp Rice vinegar or white wine vinegar
    • ½ tsp, for glaze Smoked paprika
    • ½ tsp, for glaze Mustard powder
    • ¼ tsp, for glaze Paprika
    • Tiny pinch optional Cayenne
    • 1–2 tbsp if needed Water

  2. Prepare:

    • Preheat oven to 150°C fan or 170°C conventional
    • Pat ribs dry
    • Rub with garlic-infused oil, salt, paprika, smoked paprika, mustard powder, pepper and oregano

  3. Cook:

    • Wrap tightly in foil and put on a baking tray
    • Bake 2-2.5 hours until tender and starting to pull back from the bone
    • Mix glaze ingredients in a small pan

  4. Combine:

    • Simmer glaze 3-5 mins until glossy
    • Remove ribs from foil and place on a tray
    • Brush generously with glaze

  5. Finish:

    • Increase oven to 220°C
    • Roast uncovered 10-15 mins, brushing again halfway
    • Rest 5 mins, then slice