Pork American

Smoky pork ribs with apple and leatherwood barbecue sauce

Name: pork ribs apple leatherwood barbecue sauce Shannon Bennett
Prep time: 20 min
Cook time: 250 min
Total time: 270 min
Yield: 6
Cuisine: /american
Ingredients: 1/2 cup (55g) each smoked paprika, ground cumin and garlic powder; 1/4 cup (30g) mustard powder; 1/4 cup (20g) coarsely ground black peppercorns; 2 tsp cayenne pepper; 1/2 cup (40g) salt flakes; 1/2 cup (125g) firmly packed brown sugar; 2 x 1.1kg American-style pork spare ribs; 200g American mustard; 1/4 cup (60ml) apple cider vinegar; 1/3 cup (80ml) leatherwood runny honey (substitute other good-quality runny honey); 100g unsalted butter, chopped; 2 tbs extra virgin olive oil; 5 Granny Smith apples, peeled, cored, cut into 2cm pieces; 2cm piece (10g) ginger, finely chopped; 2 long red chillies, thinly sliced; 1 red onion, chopped; 3 garlic cloves, finely chopped; 1 tsp each fennel seeds and coarsely ground black pepper; 1/2 tsp ground ginger; 1/3 cup (20g) ground espresso coffee; 1 cup (250ml) white balsamic vinegar; 1 1/2 cups (375ml) leatherwood runny honey

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4h 10m

Smoky pork ribs with apple and leatherwood barbecue sauce

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by Shannon Bennett

Chef

Apr 09, 2018

Leave your manners at the door: these ribs are messy, sticky and all the more delicious for it.

1/2 cup (55g) each smoked paprika, ground cumin and garlic powder
1/4 cup (30g) mustard powder
1/4 cup (20g) coarsely ground black peppercorns
2 tsp cayenne pepper
1/2 cup (40g) salt flakes
1/2 cup (125g) firmly packed brown sugar
2 x 1.1kg American-style pork spare ribs
200g American mustard
1/4 cup (60ml) apple cider vinegar
1/3 cup (80ml) leatherwood runny honey (substitute other good-quality runny honey)
100g unsalted butter, chopped

Apple and leatherwood barbecue sauce (makes 650ml)

2 tbs extra virgin olive oil
5 Granny Smith apples, peeled, cored, cut into 2cm pieces
2cm piece (10g) ginger, finely chopped
2 long red chillies, thinly sliced
1 red onion, chopped
3 garlic cloves, finely chopped
1 tsp each fennel seeds and coarsely ground black pepper
1/2 tsp ground ginger
1/3 cup (20g) ground espresso coffee
1 cup (250ml) white balsamic vinegar
1 1/2 cups (375ml) leatherwood runny honey

Method

1.

Preheat oven to 150°C. Grease 2 large baking trays and line with baking paper.
2.

Combine spices, garlic powder, mustard powder, peppercorns, cayenne, salt flakes and half the brown sugar in a bowl.
3.

Wearing disposable gloves, place the ribs on the prepared trays. Using your hands, coat with the mustard, then coat in spice mixture until completely covered.
4.

Combine vinegar and 1/4 cup (60ml) water in a bowl. Roast ribs, basting every 30 minutes with the vinegar mixture, for 1 hour 30 minutes or until spice crumb is golden and cooked onto the ribs.
5.

Brush ribs with honey and scatter with remaining 1/4 cup (60g) brown sugar. Place a piece of foil, more than double the size of a rib rack, on a work surface. Place a rib rack on the foil and scatter with half the butter. Enclose rack in foil and place on a baking tray. Repeat with remaining rack and butter. Roast for a further 2 hours 45 minutes or until very tender.
6.

Meanwhile, for the apple and leatherwood barbecue sauce, heat the oil in a saucepan over medium heat. Add the apple, ginger, chilli, onion, garlic, fennel, pepper and ginger, and cook, stirring occasionally, for 5 minutes or until onion is softened but not coloured. Add coffee, vinegar and 1/2 cup (125ml) honey. Increase heat to high and bring to the boil, then reduce to a simmer and cook, stirring occasionally, for 20 minutes or until reduced by half. Remove from heat. Transfer to a blender and whiz until smooth. Stir through remaining 1 cup (250ml) honey until combined. Set aside.
7.

Preheat a barbecue or chargrill pan to high heat. Remove ribs from foil. Stir any cooking liquids into the barbecue sauce. Brush sauce over ribs. Grill ribs, basting and turning regularly, for 10 minutes or until charred and saucy. Remove from heat.
8.

Carefully cut into individual ribs and transfer to a platter. Serve with the remaining barbecue sauce.