I personally adore ribs, they can be a bit messy to eat but well worth the reward of succulent meat falling off the bone!!
Save time by pre-boiling the ribs the night before and once cooled, place in the fridge soaking in the marinade.
- 2 racks pork ribs
- 3 tbsp tomato purée
- 6 tsp Worcester sauce
- 1 clove garlic, minced
- 2 tsp olive oil
- 2 tsp honey
- 1 tsp paprika
- 1 cup water
- Place the ribs in a large saucepan and cover with water.
- Bring the saucepan to a boil and then reduce to a simmer for about one hour or until the meat is cooked through.
- Drain the water, remove from the heat and allow the ribs to cool.
- Prepare the marinade by mixing all the remaining ingredients together until it forms a thick paste.
- Pre-heat an oven to 160°C.
- In a large roasting tray, using a pastry brush coat the ribs with half the marinade.
- Roast the ribs in the oven for 45-60 minutes or until browned on the outside. Regularly baste the ribs with the remaining marinade, reserving a small amount to add at the end just before serving.
- Simply divide the rack into individual ribs, drizzle over the remaining marinade and serve.
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