Sticky braai pork ribs

Drum
By DRUM
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Ingredients (18)

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
1 bay leaves
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
fresh coriander
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Method:

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.

SAUCE

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.

TO SERVE

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.

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