- 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
- 1Place 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.
- 2Preheat oven to 160°C.
- 3Transfer the ribs and marinade to a large deep roasting pan. Cover with foil; cook for 3 hours or until very tender.
- 4Remove 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.
- 5Spray 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.
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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