Sticky pork ribs in BBQ sauce

Ingredients

1 pack of Otway Pork Boneless Ribs (Rashers)
2 tablespoons of olive oil
Freshly ground black pepper

BBQ Sauce:

5 tablespoons of dry apple cider
5 tablespoons of Japanese soy sauce
1 grated garlic glove
1 teaspoon of ground ginger
1 tablespoon of soft brown sugar
1 teaspoon of tomato paste

Watercress Salad:

1 Bunch watercress 4 Baby cucumbers or 1/2 a Lebanese cucumber
1/2 Bunch radishes
2 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
Salt and pepper to taste

Method

Step 1
Pre heat oven to 200C for 15 mins, arrange the highest shelf ready for baking tray.

Step 2
Pat dry each pork rib with paper towel, drizzle with olive oil and dust with fresh black pepper

Step 3
Arrange on a baking tray with some space around each rasher, bake for 30 minutes (or use your BBQ covered)

Step 4
In the meantime make BBQ sauce. In a mixing bowl whisk together all sauce ingredients

Step 5
Drain off excess fat from the ribs and pour over the sauce

Step 6
Cook for a further 25 mins basting regularly
Serve with a crisp green salad such as our Watercress Salad.

Salad Method:

Step 1
Wash and pat dry watercress, cut off long stems, set aside. Wash and dry radishes, slice in half.

Step 2
With a vegetable peeler slice length wise shavings of the cucumber.

Step 3
To assemble, arrange watercress, cucumber and radishes in a serving bowl, drizzle with oil and white balsamic vinegar.

Step 4
Season with salt and pepper. Enjoy!