- Serves: 4-6
- Cook Time: 2 hours 25 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 racks of pork spare ribs
- 1 tsp freshly ground black pepper
- 1 tsp cayenne pepper
- 1 tsp freshly ground white pepper
- 2 tsp salt
- 1 tbsp corn oil
- 1 large onion, finely chopped
- 2 clove garlic, minced
- 900 g tinned tomato purée
- 450 ml apple juice
- 225 ml cider vinegar
- 200 g dark brown sugar
For the sautéed greens:
- 2 bunches of spring greens, (stems cut out of the leaves, then rolled and julienned)
- 125 ml olive oil
- 2 clove garlic
- 1 chilli, minced
- salt, and freshly ground black pepper
1. Rinse the ribs, then dry them with kitchen paper.
2. Combine the black pepper, cayenne pepper, white pepper and salt in a small bowl, then sprinkle some of the pepper mixture over the ribs, on both sides.
3. To make the barbecue sauce, heat the corn oil in a large, heavy-based saucepan. Add in the onion and fry until golden, around 5 minutes.
4. Add in the garlic, tomato puree, apple juice, cider vinegar, sugar and remaining salt and pepper mixture.
5. Bring to the boil, then reduce the heat and simmer for at least 1 hour, stirring often with a wooden spoon to prevent sticking.
6. Preheat the oven to 180°C/gas 4.
7. Loosely wrap the peppered ribs in kitchen foil.
8. Roast the ribs in the oven for 35 minutes, then remove from the oven, reducing the oven temperature to 110°C/gas 1/4.
9. Unwrap the ribs and transfer them to a roasting tray. Coat the ribs with the barbecue sauce.
10. Return the ribs to the oven and roast until tender, around 30-40 minutes.
11. About 10 minutes from the end of the roasting time prepare the sautéed greens. Cut the stems out of the leaves, roll the leaves up and cut them into fine strips.
12. Heat the olive oil in a large frying pan.
13. Add in the garlic and chilli and fry, stirring, for 1 minute.
14. Add the spring greens to the pan and stir-fry over a high heat for 3-4 minutes.
15. Transfer the greens to a serving dish and season with salt and freshly ground pepper.
16. To serve, slice the roast racks into individual ribs and serve with the sautéed greens.
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