Southern spare ribs with blackjack sauce
Photo by Annabel Langbein Media
For fall-off-the-bone lip-smacking ribs, cook the ribs first until they are tender and then baste with sauce to make them sticky and sweet.
For the ribs
For the blackjack sauce
|2 Tbsp||Neutral oil|
|1||Small onion, finely diced|
|3||Garlic cloves, crushed|
|¼ cup||Black coffee, very strong, instant coffee is fine|
|¼ cup||Worcestershire sauce|
|¼ cup||Tomato sauce|
|¼ cup||Brown sugar|
|2 Tbsp||Cider vinegar, or spiced vinegar|
|1 Tbsp||Butter, or use oil|
|1 tsp||Chilli powder|
|½ tsp||Chilli flakes|
- To make sauce, heat oil and cook onion over medium heat until soft. Add garlic and sizzle for a few seconds. Add all remaining ingredients and simmer over low heat, stirring now and then, until lightly thickened (about 30 minutes).
- Preheat oven to 160C fanbake and line 2 large shallow roasting trays with baking paper for easy clean-up. Arrange pork ribs in the prepared dishes, pour over the Blackjack Sauce and turn to coat.
- Cover dishes tightly and bake for 1½ hours, then remove covers, turn over ribs and tip their juices into a pot. Turn up oven to 200C and continue cooking ribs, uncovered, until golden (another 15 minutes). Simmer sauce until reduced and lightly thickened (about 10 minutes). Brush sauce over cooked ribs and serve the remainder in a jug.
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