Sticky Pork Ribs
By Amanda Scali

Sticky Pork Ribs are the perfect addition to an evening watching footy with some mates.
 
They are extremely moorish and will keep you warm this winter. Pair them with some potato wedges or your favourite potato salad and coleslaw to make them a meal.
 
Enjoy!
 
What you’ll need:
 
1kg baby back pork ribs
Salt and black pepper
 
Sweet and spicy barbecue sauce
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup tomato sauce
1 tablespoon hot chilli sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
 
(to make more, duplicate ingredients for each kilo of ribs)
 
Method:
 
Pre-heat oven to 135c.
 
If the ribs still have the thin membrane covering the back of the rack, remove it.
 
Season both sides of the ribs with a generous amount of salt and pepper and place them, meat-side up, into a large roasting pan or on a rimmed baking tray.
 
Cover the pan or baking tray tightly with aluminium foil, and then bake until the meat falls easily from the bones, approx 3 hours.
 
Make barbecue sauce:
 
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
 
Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
 
Add the tomato sauce, hot chilli sauce, brown sugar, and apple cider vinegar. Stir to combine, taste and season with salt, then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
 
To finish
 
Remove the ribs from the oven, discard the aluminium foil and generously brush both sides with barbecue sauce.  Increase the oven temperature to 180c and return the ribs to the oven, uncovered for approx. 45 mins for the sauce to get sticky and caramelised.