- 2 racks pork spare ribs, about 1 kilogram each
- 1 cup orange juice
- ½ cup apricot jam
- ½ cup brown sugar
- ½ cup hoisin sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, crushed
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon American mustard
- 1 tablespoon ground ginger
- 1 teaspoon sea salt
Preheat the oven to 160°C fan bake.
Glaze: Place all the ingredients in a saucepan and bring to the boil. Simmer gently for 10 minutes then cool.
Ribs: Use a sharp knife to cut loose one edge of the skin, which is the thin membrane on the bone side of the ribs. Grab the edge with a paper towel then pull off the entire silver skin and discard.
Line a large baking sheet with foil then top with baking paper.
Lay the ribs on the baking paper and brush both sides with a thin coating of the glaze. Reserve the remaining glaze. Cover with another layer of baking paper then bring up the sides of the foil and crimp the edges together to seal the package.
Bake for 1½ hours or until tender. The ribs can be cooled then refrigerated for 3 days at this point.
Preheat the barbecue to medium-high.
Bring the ribs back to room temperature if cooked ahead. Remove the ribs from the foil and place on the bars of the grill. Brush with the reserved glaze then cook, turning and glazing each side until golden and crusty on the outside and the meat is hot. Leftover glaze can be reheated in a small saucepan until hot and bubbling. Serve alongside the ribs. Serves 4–6.
Cook’s note: It is optional to do this, but I always remove the skin/membrane from the bone side of the ribs as it prevents them from curling up when cooking and allows the marinade to penetrate the meat.
Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs