Pork Ribs With Smoky Barbecue Sauce


1. 3/4 cup barbecue sauce 2. 1/2 cup tomato sauce 3. 1/2 cup apple cider vinegar 4. 1/3 cup firmly packed brown sugar 5. 1 long red chilli, finely chopped 6. 2 garlic cloves, crushed 7. 2 tsp smoked paprika 8. 1.5kg American-style pork rib 9. Thinly sliced red chilli, to serve 10. Oven-baked potato wedges, to serve

Method Steps: 1. In a large shallow glass or ceramic dish, combine barbecue sauce, tomato sauce, apple cider vinegar, brown sugar, chopped chilli, crushed garlic, and smoked paprika.

Add the pork ribs and turn to coat. Cover and refrigerate for 6 hours or overnight, if possible.

Preheat the oven to 160°C/140°C fan-forced. Line a large baking dish with foil and place a large wire rack over the dish.

Transfer the marinated ribs to the wire rack, reserving the marinade. Cover the dish with foil and bake for 1 hour and 30 minutes.

Then, increase the temperature to 200°C/180°C fan-forced, remove the cover, brush the ribs with the marinade, and bake for another 30 minutes or until browned.

Meanwhile, strain the remaining marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium and simmer for 5 minutes or until thickened.

Top the ribs with the reduced marinade and sliced red chilli. Serve with oven-baked potato wedges.