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Pork ribs with smoky barbecue sauce

Recipe submitted by Goody

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Pork ribs are a perennial favourite - these are slow-cooked so that they become a melt-in-the-mouth delight.

Serves 4

Ingredients

3/4 cup barbecue sauce
1/2 cup tomato sauce
1/2 cup apple cider vinegar
1/3 cup firmly packed brown sugar
1 long red chilli, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
1.5kg american-style pork ribs
Thinly sliced red chilli and oven-baked potato wedges, to serve

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Method

Combine barbecue sauce, tomato sauce, vinegar, sugar, chilli, garlic and paprika in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover and refrigerate for 6 hours or overnight, if time permits.
Preheat oven to 160°C/140°C fan-forced. Line a large baking dish with foil. Place a large wire rack over dish.
Transfer ribs to wire rack, reserving marinade. Cover dish. Bake for 1 hour 30 minutes, basting with reserved marinade and turning every 30 minutes. Increase temperature to 200°C/180°C fan-forced. Remove cover. Brush with marinade. Bake for 30 minutes or until browned.
Meanwhile, strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened. Top ribs with reduced marinade and chilli. Serve with wedges.

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Notes & Tips

Smoked paprika has a more intense flavour than sweet paprika, and is popular in Spanish dishes such as paella and tapas. It adds a vibrant red colour and rich smoky flavour, but without extra heat.