|1-1 , 5 kg||pork ribs|
|2||onions — quartered|
|1 l||stock — chicken|
|45 ml||fresh chillies — 573|
|2||onion — chopped|
|4||garlic — cloves, crushed|
|1||fresh chillies — chopped|
|5 ml||cumin — seeds, toasted|
|5 ml||paprika — smoked|
|30 ml||tomato paste|
|250 ml||sugar — dark brown|
|60 ml||Worcestershire sauce|
|30 ml||vinegar — balsamic|
|125 ml||orange juice|
|salt and freshly ground black pepper|
|1||lemon — cut into wedges|
1 Preheat the oven to 200°C.
2 Put a wire rack on a large baking sheet and grease with non-stick spray.
3 Put the ribs and onions in a pressure cooker and cover with chicken stock.
4 Secure the lid and cook for 30-45 minutes or until the ribs are tender but not falling off the bone.
1 Heat the oil in a saucepan and fry the onions, garlic and chilli until tender and fragrant.
2 Add the rest of the ingredients and stir continuously until the sugar has dissolved.
3 Season with salt and freshly ground pepper. Simmer for 5-10 minutes until the sauce has thickened slightly.
1 Arrange the ribs on the prepared wire rack and brush with the sauce.
2 Oven roast for 10 minutes, brush more sauce over and roast for another 10 minutes. Brush with sauce one more time and roast for another 10 minutes.
3 Serve the ribs with lemon wedges and fresh coriander leaves.