The two-stage cooking process for these glazed pork ribs means you can braise them the day before, then grill them when you're ready to eat, making this a perfect midweek dinner. You could also easily double, triple or more the amount of ingredients in this recipe to feed a crowd for a lip-smacking weekend barbecue. Serve with a green salad, and don’t forget the finger bowls!
- 2 kg American-style baby pork ribs
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary
- 80 ml (⅓ cup) vincotto
- 2 tbsp brown sugar
- 2 tbsp tomato ketchup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C. Place the ribs in a deep roasting pan and pour over enough boiling water to cover the ribs. Cover the pan tightly with foil and bake for 1 hour. Remove from the water and pat dry with paper towel. At this stage you can cool, then refrigerate the ribs until ready to serve.
Meanwhile, to make the agrodolce glaze, heat the olive oil in a frying pan over medium-low heat. Add the onion and garlic and cook, stirring regularly, for 10 minutes or until translucent. Add the rosemary and cook for another minute, then add the vincotto, brown sugar and ketchup and simmer for 2-3 minutes. Remove from the heat.
Heat a barbecue on medium. Brush the ribs all over with the agrodolce sauce then cook, turning often and basting as you turn, for 20 minutes or until golden.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Tiles, Onsite Supply & Design; glasses, Vincino.