Masterchef Braised Pork Ribs

Years ago, when we were watching this episode of Masterchef Australia where they made the ribs, my husband gazed over in my direction with this longing look in his eyes…. It’s not as romantic as it sounds because the next words that came out his mouth were “you HAVE to make those!!” 🙂

I’ve made them twice and they come out so well each time. Get the BBQ flavour out of your mind as this doesn’t taste anything like BBQ ribs. They are AMAZING though and have a rich, spicy flavour to them that keeps you coming back for more. Make sure you have a day at home for these as they do take some time and need attention every now and then. But they are so worth it!

Oh, and please don’t be intimidated that its a ‘Masterchef’ recipe! There are a lot of ingredients, but its VERY simple to make!

1.5kg pork spare ribs, quartered

¼ cup olive oil

lime cheeks, to serve

Rub Ingredients:

1 tbs brown sugar

1 tbs salt

1 tsp chili powder

1 tsp smoked paprika

1 tsp mustard powder

1 tsp ground cumin

1 tsp dried oregano leaves

½brown onion, finely chopped

2 garlic cloves, finely chopped

Cooking Marinade Ingredients:

1 cup brown sugar

250ml malt vinegar

1 tsp ground cinnamon

1 tsp chili powder

1 tsp hot English mustard powder

2 tbs tomato sauce

2 tbs Dijon mustard

125ml bourbon whiskey

1 onion, finely chopped

1 tomato, finely chopped

2 bay leaves

1 tsp cumin

1 tsp smoked paprika

1 jalapeno chili, finely chopped

1 orange, peeled rind

1 and a half tsp salt

– Preheat oven to 180°C.

– Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

– Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

– Place cooking marinade ingredients in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

– Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

– Serve ribs with lime cheeks.

This is Gary Mehigan’s recipe from Masterchef Australia.