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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.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • A rack of pork ribs
  • 1 can Pear cider
  • 1 star anise
  • 3 cloves
  • 2 cloves of garlic
  • 1 bay leaf
  • 2 Tbsp tomato purée
  • 1 Tbsp soy sauce
  • 2 Tbsp honey

Method
 

  1. Preheat the oven to 160°C.
  2. Put the ribs in a baking tray. Season with salt and pepper.
  3. 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
  4. 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.
  5. 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.
  6. Using a silicon brush, spread the glaze evenly over the ribs, covering them well all over.
  7. 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.