Jason's Perfect Ribs

Braising in a mix of spices and apple juice before grilling helps ensure moist, flavourful results.

Braising in a mix of spices and apple juice before grilling helps ensure moist, flavourful results.

 

Slow Braised Pork Ribs

3 sides pork back ribs
5 cups apple juice
12 cups chicken
stock
2 sticks cinnamon
2 whole star
anise
4 sprigs rosemary
3 cloves garlic
1/2 tsp black
peppercorns
1 tsp salt
4 cups barbeque sauce
1 tsp ground cinnamon
2 tbsp honey

 

1) Cut the ribs
into four small racks of ribs and place all in a large pot.

2) Add four cups
of apple juice (keeping a cup back for the sauce). Also add the chicken stock,
cinnamon sticks, star anise, rosemary, garlic, peppercorns and salt.

3) Bring to a
simmer and SLOWLY simmer for 2 to 3 hours. Just until meat is falling of the
bones.

4) Very carefully
remove from the liquid and chill in the fridge (once cold the ribs are easy to
handle).

5) In a bowl mix
the barbeque sauce, ground cinnamon, honey and the reserved cup of apple juice.

6) Pre heat the broiler
in your oven. Take the ribs from the fridge. Dip them in the sauce and place them on the lower level of your oven.

7) Slowly roast
the ribs under the broiler until they are charred and warm through. Serve right
away.

 

Serves 4.

Courtesy Jason Parsons
Executive Chef
Peller Estates Winery