Preparation time: 10 minutes (plus marinating time)
Cooking time: 2
Full set (about 1kg) of Blythburgh Free Range Pork Ribs, in the piece
1 cup barbecue rub:
Combine 2 tablespoons paprika, 1 tablespoon light
brown sugar, 2 teaspoons dry mustard powder,
½ teaspoon each of garlic
powder, ground celery seed, sea salt, ground thyme, ground coriander, ground
marjoram, ¼ teaspoon cayenne pepper. Blend well.
For the glaze:
5g five spice powder
5g red chilli, finely chopped
15g cocoa powder
80g brown sugar
10g tomato puree
apple juice, for spraying
Place the ribs in a large saucepan and cover with water (you may have to cut
them into two pieces to fit them in). Bring to the boil, reduce the heat and
simmer for 1 hour. Remove the meat from the pan and allow to cool fully.
Sprinkle the pork generously with the barbecue rub. Place in a sealed bag and
refrigerate for 1 to 4 hours. Mix together all the ingredients for the glaze.
Prepare the barbecue for indirect cooking.
Remove the pork ribs from the fridge. Place onto the hot barbecue over
indirect heat and close the lid. Cook gently for 1 hour, turning and brushing
the meat frequently with the glaze and spraying with
apple juice to keep it
moist. Rest the pork in foil before serving, cut into 2 or 3 rib portions.
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