Sticky Pork Ribs
- 2 kg baby back pork ribs, in one piece
- 2 litres chicken stock
- 1 brown onion, roughly chopped
- 2 bay leaves
- 3 sprigs thyme
- 1 Tsp black peppercorns
- Salt and pepper
- 1 cup (250 ml) tomato sauce
- 1 Tbs hot English mustard
- 3 Tbs Worcestershire sauce
- 2 Tbs honey
- 1 Tbs malt vinegar
- Place the pork ribs in a large heavy-based saucepan or casserole, cover with the chicken stock then toss in the onion, bay leaves, thyme and peppercorns. Season with salt and pepper, bring to a simmer then cook over low heat for 1 hour or until the meat is falling off the bone.
- Meanwhile, preheat the oven to 180°C.
- Combine the tomato sauce, mustard, Worcestershire sauce, honey and vinegar in a bowl and season with salt and pepper.
- Once the ribs are ready, carefully lift them from the stock, taking care to keep them intact, and transfer them to an oven tray. Brush them all over with the tomato sauce mixture, then place them in the oven to bake for about 20–30 minutes, removing them every 5 minutes or so to re-apply the glaze, until the ribs are sticky and browned all over.
- Remove the tray from the oven, cut the meat into individual ribs and serve immediately.