Ingredients
Dry Rub:
1 rack Canadian pork loin ribs / baby back ribs
1 tbsp Brown sugar
1 tsp Sea salt
½ tsp Ground black pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Chilli powder
1 tsp Smoked paprika powder
¼ tsp Ground cumin
For Basting:
120 ml Apple juice
For Glaze:
50 ml Bourbon
2 tbsp Pomegranate molasses
2 tbsp Honey
2 tbsp Apple cider vinegar
2 tbsp Tomato ketchup
3 tbsp Barbecue sauce
1 tbsp Mustard
1 tbsp Dark soy sauce
1 clove Minced garlic
Cooking Method
1. Whisk dry rub ingredients together and massage ribs. Cover and marinate for at least 4 hours.
2. Place all glaze ingredients (except garlic) in a saucepan and mix well. Bring to a simmer, then add minced garlic. Reduce until the consistency is thick. Set aside.
3. Preheat the oven to 140ºC.
4. Line a baking tray with foil and make sure there is an excess on each side.
5. Place pork ribs meat side up in the tray and brush on glaze.
Pour apple juice and cover the tray with a second sheet of foil.
6. Crimp all sides to seal the pork inside. Place in the oven to steam for 2½ hours.
7. Take ribs out and increase oven temperature to 180ºC.
8. Remove foil, and baste ribs generously with glaze. Roast for 30 minutes.
9. Ribs should now be glossy and sticky. Brush on more glaze if desired. Cut into single rib and stack or serve as a full or half rack.
Recipe by Chef Autumn.
