These ribs are marinated in spicy chipotle and sticky maple syrup for a finger-licking finish.
- 4 racks pork baby back ribs, each cut in half for easier handling
- potato salad, to serve
- green salad, to serve
- 3 tsp sea salt flakes
- 3 tsp smoked paprika
- 2 tsp soft brown sugar
- 2 tsp dried oregano
- 1 ½ tsp freshly ground black
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 cooking apples, peeled, cored and grated
- 1 tsp sea salt
- 1 tsp sweet paprika
- 2 chipotle chillies in adobo sauce, chopped
- 250 ml (8½ fl oz/1 cup) tomato passata
- 60 ml (2 fl oz/¼ cup) maple syrup
- 2 tbsp cider vinegar
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.
1. Preheat the oven to 150°C/300°F (fan-forced).
2. Combine the dry rub ingredients in a small bowl. Sprinkle evenly over both sides of the pork ribs, pressing it in well.
3. Wrap the ribs in foil, then place in a single layer on a large baking tray. Transfer to the oven and bake for 2 ½ hours.
4. Remove the foil-wrapped ribs from the oven and leave until cool enough to handle.
5. To make the sauce, heat the olive oil in a small saucepan over low heat and cook the garlic and apple for about 4 minutes, or until soft. Stir in the salt, paprika, chillies, passata, maple syrup and vinegar. Continue to cook over low heat, stirring occasionally, for about 10 minutes, or until the mixture is thick and saucy. Set aside.
6. Preheat a barbecue grill to medium heat.
7. Unwrap the ribs, and brush the sauce over both sides. Grill the ribs on both sides, until charred.
8. Transfer the ribs to a chopping board. Use a sharp knife to cut between the bones.
9. Pile the ribs onto a serving platter and serve with potato salad and green salad.
This recipe is from Low & Slow (Smith Street Books).