American style Barbequed Pork Ribs are one of the best known dishes to come out of the United States. In the following recipe and step by step pictures, I have added an Aussie flavour by using wattle seed, which has a slightly nutty flavour, and vegemite, which can be used instead of beef bouillon in any dish. The ribs are cooked, then marinated, then cooked again to ensure they are full of flavour and so tender the meat is nearly falling off the bone.

Ingredients for 2 large serves
1kg (2 or 3) Pork ribs
100ml Vegetable oil
Salt and pepper
50g Wattle seed
1 Bayleaf
300ml Barbeque sauce
1 tablespoon Vegemite
75ml Worcestershire sauce
500ml Water

Method

Heat some oil in a large deep baking tray on the stove top.

Sear the ribs to seal them, on both sides.

Season with salt and cracked pepper.

Add wattle seed and bayleaf.

Add 50ml of good quality barbeque sauce.

Mix the vegemite with the Worcester shire sauce in a bowl until smooth and add it to the ribs.

Top with boiling water until the ribs are almost submerged.

Cover the tray with foil and cook at 180°c in a preheated oven for an hour or more.

After an hour or so, test the tenderness.

If you can easily pull one or two bones off with a pair of tongs, they are ready.

If not, return the ribs to the oven and try again in ten or twenty minutes.

Once they are cooked until tender, remove them from the oven.

Discard the cooking liquid and allow the ribs to cool.

When they are lukewarm, cut them into halves and spread the barbeque sauce on both sides.

Refrigerate them until required.

To reheat, place the ribs under a low grill for about five minutes on the underside, then five minutes on the presentation side.

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Posted By: GlenB - Category: Recipes

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Comments

3 Comments. [ Add A Comment ]

Comment by jon

February 2nd 2008 22:42

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Yum! I'll be trying this one

Comment by Arnold

February 13th 2008 05:58

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What a fantastic recipe! I'm not a huge fan of vegemite though - is the taste empowering at all?

Comment by GlenB

February 18th 2008 05:30

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Vegemite can be used instead of beef boullion and is actually a little milder. The flavour is dispersed in the cooking liquid but adds richness.

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