First time I ate pork ribs was from big square restaurant and I thought how about making some at home, We are a foodie family so any new recipe is always welcomed.We were going to check out a new butchery in town ,by the name butcher and sauce, which was opened at Ananas Mall in Westlands. There, we stumbled upon these luscious pork ribs and we thought why not try and make the sweet sticky pork ribs, see if we can beat what we ate at big square. And true to our words we did maybe even outdid ourselves. The secret to getting well cooked ribs, juicy ribs, is in brining .i do this for all my meats that I intend to roast or grill.
Ingredients
- 1 kg Pork ribs
- Brining ingredients
- 1.5 Litres of cold water, 4 tablespoons salt, dissolve this in water, 1 tsp white pepper corns, 3 bay leaves, 1/4 cup white wine vinegar, 1 teaspoon rosemary herbs,
- Sauce ingredients,
- 1/2 cup ketchup, 3 tbsp tamarind sauce, 3 tablespoons honey, 2tsps garlic ginger paste, 2 tablespoons Heinz barbecue sauce, 1/2 tsp black pepper 2tbsp oil.
Instructions
Prepare the brining ingredients add to a bowl, place the pork ribs, then cover the bowl with a cling film, place in the fridge for seven hours, or more.
Once brining is done,prepare the basting sauce in a bowl.
Prepare your baking pan, I like lining it with a foil at the bottom.Then place your ribs once out of the brine, pour the basting sauce using a pastry brush, spread it on the ribs, and place in the oven. I did 15 minutes, then removed from the oven, apply the basting sauce turning the other side.i did this in intervals of 15 minutes until when it was ready after 45 to 50 minutes.
Serve hot, I served this along side some onion rings, fries and salad.
The results are worth the hours spent.
Notes
Brining makes any meat tender, when roasting the meat doesn’t loose its moisture.It makes it very juicy.once the roasting is done, let the ribs rest for 10 min before cutting and serving.
6 comments
Niiiice…4 tablespoons of salt won’t make it too salty?Also,pls share onion rings recipe😊
The tablespoons of salt are meant to make a saline solution to help in breaking down the protein in the meat to soften it also while roasting it would make it not to loose moisture
For the onion rings,
I used flour, yellow food color, you can use water or beer to make it to a paste. Add baking soda, spices of choice, then coat them with flour abit or cornflour, then dip into the paste then deep fry.
Waaaao
Try it and let me know how it goes. The secret is have a good basting sauce so as to baste while roasting and also after
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.