Braised Pork Spare Ribs

Ever since that Masterchef Masterclass episode on Friday I have been craving for ribs. The recipe calls for hot English mustard powder. I didn’t have any success in locating the powder version. In the end I just used the normal mustard powder. I also omitted jalapeno and half the amount of chilli powder.

So How did it turn out?

AWESOME!

However the outcome didn’t look anything like Gary’s version. It lacked stickyness and the sauce was still watery. As long as it taste good right?

compare my ribs to gary’s T___T

Recipe from
http://www.masterchef.com.au/braised-pork-spare-ribs.htm

1.5kg pork spare ribs, quartered
¼ cup olive oil
lime cheeks, to serve

1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind

Steps:
Step 1: Preheat oven to 180°C.

Step 2: 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.

Step 3: 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.

Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

Step 5: 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.

Step 6: Serve ribs with lime cheeks.

Serves 4