PORK RIBS with Tangy Glaze
Ingredients:
Baby Back or Short ribs (thawed)
For Glaze:
½ Cup Balsamic Vinegar
½ Cup Water
4 tbs Soy Sauce
1 cup Brown Sugar
2 tbs Corn flour
Method:
Wash & pat dry dribs, wrap in aluminum foil
Pre heat oven to 160 degrees C slow cook ribs in the foil for about 1 hour 45 mins, Check on them after 1.5 hours, To test readiness take out a rack (no need to unwrap it from foil) and pierce with a knife. If there is no resistance when the knife goes through the meat is cooked.
While the ribs are cooking, put all the glaze ingredients in a small pot (add the corn flour dry, no need to make a paste) and stir over a medium low heat until the mixture bubbles and thickens.
Finish the ribs on a BBQ or Grill (This is for presentation to get the black grill lines on the meat) and pour the glaze over before serving.
For Smokey BBQ Ribs, Make a marinade for the below ingredients, place ribs on aluminum foil, pour over marinade. Cover & refrigerate overnight. Follow above cooking instructions.
For Marinade:
Heinz smokey BBQ Sauce
Tomato Sauce
1 tbs Honey (or Brown sugar)
A dash of Paprika
A dash of Onion Powder
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