Your taste buds would receive a pleasant surprise with these captivating apple cider brined pork ribs. Moist and smoky with a hint of herbs, this is the crowd-pleasing barbeque recipe that doesn’t disappoint, tasting just as good if not better than it looks!
- 1.5 litre (6 cups) apple cider
- ⅓ cup (40 g) sea salt flakes
- ¾ cup (270 g) treacle
- 6 sprigs fresh rosemary, bruised
- 12 sprigs fresh lemon thyme, bruised
- 6 bay leaves
- 3 kg pork spare ribs
- Cooking-oil spray
Place apple cider, salt, treacle, rosemary, lemon thyme and bay leaves in a large stainless steel or glass bowl; mix until the salt dissolves. Add pork ribs; cover, refrigerate for 3 hrs or overnight.
Preheat oven to 160 C.
Transfer the ribs and marinade to a large deep roasting pan. Cover with foil; cook for 3 hrs or until very tender.
Remove ribs from pan; strain 2 cups of the cooking liquid into a large saucepan. Boil over medium heat for 20 mins or until reduced and thickened. Cover to keep warm.
Spray ribs, both sides, with cooking oil. Cook ribs on a preheated chargrill plate (or barbecue) over medium-high heat, in batches, for 2 mins each side or until lightly charred. Cut the ribs between the bones and drizzle over the reduced sauce to serve.
TIP Start 3-12 hours in advance. Serve with a mint and cabbage coleslaw, crushed boiled baby potatoes and wholegrain mustard. The ribs can be prepared up to step 5, four hours ahead. Store, covered in the fridge, then quickly barbecue for 6 minutes before serving.