Perry baked pork ribs
Ribs are wonderful for a meal to be shared between friends and family members. They are so easy to make because the first part, the slow-baking, can be done hours ahead – even the day before. Then the final browning only takes 10-15 minutes. These Perry baked pork ribs are perfect for weekend get-togethers or relaxed family meals – serve them with coleslaw, salad and baked sweet potatoes.
Ingredients
Method
- Preheat the oven to 160°C.
- Put the ribs in a baking tray. Season with salt and pepper.
- Add 1 clove of garlic (slightly bashed), the star anise, cloves then pour half of the Perry cider into the pan. Cover the tin with foil and bake for at least 1 hour – up to 2
- Meanwhile, pour the remaining Perry into a small saucepan, add the tomato purée, honey, soy sauce and the other garlic. Cook until it reduces into a thick, sticky sauce. Set aside.
- Take the tin out of the oven. Pour the cooking juice and bits into a jar. Add half of this to the thick sauce (together with the cloves & star anise) and reduce it again to a thick, spreadable glaze.
- Using a silicon brush, spread the glaze evenly over the ribs, covering them well all over.
- Put them on back in the tin and, when you’re ready, grill or bake them for 10-20 minutes in the oven at approx 190°C.