1 pork rib rack, about 500g
2 tbsp BBQ Glaze Spice
¼ cup tomato sauce
3 tsp Worcestershire sauce
3 tsp apple cider vinegar
¾ cup chicken or beef stock
To prepare the ribs, make sure the membrane (covering the bone side of the rack) gets removed. Slide a sharp knife under the membrane. Lift and loosen the membrane, then grab the edge of the membrane with a paper towel and pull it off.
Combine all ingredients except the ribs together in a large roasting tray. Add ribs, cutting some if necessary so they snugly fit. Coat all sides in the marinade evenly then leave curved-side down.
Cover with foil to marinade in the fridge for a few hours, or overnight to let the ribs soak up all the flavours.
Pre-heat oven to 180°C. Place the foil-wrapped roasting tray in the oven and cook for about 1½ hours to 2 hours, until the meat is tender.
Remove ribs and pour the remaining sauce from the roasting tray into a small saucepan. Reduce on low heat until it becomes a sticky glaze consistency.
Preheat a barbecue grill on medium. Cook ribs, turning and basting with the sticky glaze until caramelised, sticky and slightly charred each side.
Transfer to a chopping board to rest before carving and serving.
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