Recipe

Apple cider brined pork ribs

These crowd-pleasing tender, succulent apple cider brined pork ribs are the perfect addition to your next family BBQ!

  • 10 mins preparation
  • 3 hrs 40 mins cooking
  • Serves 6
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Ingredients

Apple cider brined pork ribs
  • 1.5 litre (6 cups) apple cider
  • 1/3 cup (40g) sea salt flakes
  • 3/4 cup (270g) treacle
  • 6 sprigs fresh rosemary, bruised
  • 12 sprigs fresh lemon thyme, bruised
  • 6 bay leaves
  • 3 kilogram pork spare ribs
  • cooking-oil spray

Method

Apple cider brined pork ribs
  • 1
    Place apple cider, salt, treacle, rosemary, lemon thyme and bay leaves in a large stainless steel or glass bowl; mix until the salt dissolves. Add pork ribs; cover, refrigerate for 3 hours or overnight.
  • 2
    Preheat oven to 160°C.
  • 3
    Transfer the ribs and marinade to a large deep roasting pan. Cover with foil; cook for 3 hours or until very tender.
  • 4
    Remove ribs from pan; strain 2 cups of the cooking liquid into a large saucepan. Boil over medium heat for 20 minutes or until reduced and thickened. Cover to keep warm.
  • 5
    Spray ribs, both sides, with cooking oil. Cook ribs on a preheated chargrill plate (or barbecue) over medium-high heat, in batches, for 2 minutes each side or until lightly charred. Cut the ribs between the bones and drizzle over the reduced sauce to serve.

Notes

Start 3-12 hours in advance. Serve with a mint and cabbage coleslaw, crushed boiled baby potatoes and wholegrain mustard. The ribs can be prepared up to step 5, four hours ahead. Store, covered in the fridge, then quickly barbecue for 6 minutes before serving.

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