Start this recipe a day ahead.
210 g (¼ cup) tomato sauce
2 tbsp dark soy sauce
1 tbsp brandy
2 tbsp caster sugar
4 garlic cloves, chopped
2 tbsp vegetable oil
2 tsp hot Spanish paprika (pimento)
2 kg American-style pork ribs*, ribs separated
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.
Combine tomato sauce, dark soy, brandy, sugar, garlic, oil, paprika and 1 tsp pepper in a large bowl. Add ribs and toss to coat. Cover with plastic wrap and refrigerate overnight.
Preheat a barbecue to high. Cook ribs, brushing with remaining marinade and turning, for 25 minutes or until caramelised.
These are back ribs from the top of the rib cage which still contain a bone. You may need to order them from your butcher.
As seen in Feast Magazine, Issue 14, pg55.
Photography by Sean Fennessy