Do-Ahead Cider Baked Ribs

Name: Do-Ahead Cider Baked Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 people
Ingredients: 1.5 kg pork rib racks; 2 Tablespoons dark brown sugar; 2 Tablespoons fine sea salt; 1 Tablespoon English mustard powder; 1 Tablespoon smoked paprika; 1 teaspoon chilli powder; 1 teaspoon black peppercorns; 1 teaspoon garlic powder; zest of 2 oranges; 2 bay leaves; 400 g canned diced tomatoes; 1 onion; 3 cloves garlic; 3 Tablespoons cider vinegar; 2 Tablespoons pure maple syrup; 1 Tablespoon soy sauce; 1 Tablespoon Worcestershire sauce; 500 ml apple cider; 1 star anise

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 people
Calories
300 kcal
Course
Main Course
Cuisine
American

Do-Ahead Cider Baked Ribs

Nicole Henderson

Report

The ingredient list is quite long for these ribs, but the flavour is well worth the effort! And once you gather the ingredients, the hands-on time is short. Recipe adapted from Olive magazine.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

For the brine

1.5 kg pork rib racks
2 Tablespoons dark brown sugar such as muscovado
2 Tablespoons fine sea salt
1 Tablespoon English mustard powder
1 Tablespoon smoked paprika
1 teaspoon chilli powder
1 teaspoon black peppercorns
1 teaspoon garlic powder
zest of 2 oranges
2 bay leaves

For the sauce

400 g canned diced tomatoes
1 onion chopped
3 cloves garlic roughly chopped
3 Tablespoons cider vinegar
2 Tablespoons pure maple syrup
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
500 ml apple cider hard cider not fresh pressed
1 star anise

Add to Shopping List

Instructions

Place the ribs in a shallow roasting pan. In a food processor, whizz all of the dry brine ingredients, except the bay leaves. Pour over the ribs, tear over the bay leaves, and rub in. Cover and chill for at least 2 hours, but preferably overnight.
Heat the oven to 325F.
Lightly rinse the dry brine from the ribs and return to the roasting pan. Whizz all of the sauce ingredients, except the star anise, in a food processor. Pour the sauce over the ribs, add the star anise and cover the pan tightly with a double layer of foil.
Cook in the oven for 2.5 hours, basting regularly, then remove the foil and cook for a further 30 minutes to reduce the sauce.
Cool the ribs completely, then transfer them into freezer bags, along with the sauce and freeze. To defrost, leave in the fridge overnight.
To finish the ribs, heat a grill or barbecue to high and put the ribs directly onto the barbecue on indirect heat. Grill for 15-20 minutes, carefully turning occasionally. When ribs are heated through, pile into a serving dish.
Serve hot, topped with grilled garlic scapes or grilled green onions, if desired.