BBQ PORK RIBS

Featuring Gettin’ Piggy With It Salt Rub, a smoky blend to rub over pork, especially ribs, before cooking. A great seasoning for Mexican. Use on BBQ corn, roast vegetables and toasted nuts.

Feeds 6 people

INGREDIENTS

2kg Pork ribs

3 tbsp Gettin’ Piggy With It

1 tbsp Olive oil

Sauce

1 cup tin Tomatoes

1/2 cup Apple cider vinegar

1/2 cup Honey

1/4 cup Tomato paste

3 tablespoons Worcestershire sauce

*Optional 1 teaspoon Liquid smoke if grilling in the oven instead of the BBQ

METHOD

1/. Preheat oven to 220°C.

2/. Peel off the tough membrane that covers the underside of the ribs. Place on a baking tray lined with baking paper.

3/. Combine the Gettin’ Piggy With It salt rub and olive oil together in a bowl, then rub mixture all over the ribs. Cover the tray with foil and bake in the oven for 2 hours.

4/. Add sauce ingredients to a small pot and bring to a gentle simmer. Simmer for 15 minutes, then turn off the heat.

5/. After 2 hours, remove the tray from the oven, remove oil and spread the sauce over the ribs. Increase oven temperature to 240C. Return the ribs to the oven, uncovered, roast for a further 10 minutes. If you have the broil (or grill) setting on your oven, turn that over and light char and caramelise the sauce on the ribs.

6/. Remove ribs from the oven, leave to rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.