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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Succulent ribs with a cider mop. The ribs can be precooked in a pressure cooker to reduce the time on the grill. Easy to make mop for basting, I use the remaining mop and thicken it to use as a sauce for serving at the table. This is a Claire approved recipe. Ingredients:
4 lbs pork back ribs, in one piece |
2 cups cider |
1/4 cup minced onion |
2 jalapenos, chillies seeded and finely chopped |
1/4 cup ketchup |
2 tablespoons white wine vinegar |
2 tablespoons tomato puree |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Pre cook the ribs for 30 mins in water or pressure cooker.
2. Use a small pan to make the mop.
3. Mix together the cider, onions and jalapeños and bring to the boil, reduce the heat and simmer till reduced by half.
4. Add the remaining ingredients, reboil and remove from the heat.
5. Pre heat the oven to medium.
6. Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray.
7. Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour.
8. In a small pan reheat the mop and thicken with cornstarch.
9. Serve the ribs with a cold rice salad, with the mop as a dip.
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