Sticky BBQ pork ribs (Master Chef Recipe)

I couldn’t call myself a Masterchef fan without trying out and cooking at least one of the recipes from master class. Today I have chosen a very delicious sticky BBQ pork ribs to test my skills. With skills in mind this dish doesn’t require much or any in fact technical skills, however it does require lots of steps and herbs/spices at the appropriate time. (Don’t worry. I will show you exactly where to get cheap herbs/spices and how much are they)

Where to get the Spice/Herbs: You will be surprise a lot of herbs/Spice can actually be found in Chinese grocery shop. Also Aldi sells cheap basic herbs like Oregano leaves, dry basil and parsley leaves. Most of my other main herbs was purchase in a specialty spice shop called Green Valley Spices which can be found in Paddy’s Market in City, Flemington Market or Parklea Market. They sells most herbs/spice at $2 for 50g or $3 for 100g. www.greenvalleyspices.com.au

Ingredients (marinate meat):

1.5kg pork spare ribs, quartered
1/4 cup olive oil
lime cheeks to serve
1 tbsp brown sugar
1 tbsp salt
1 tsp chilli powder (from Green Valley spice $2 for 50g)
1 tsp smoked paprika (from Green Valley spice $2 for 50g)
1 tsp mustard powder (from Green Valley spice $2 for 50g)
1 tsp ground cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp dried oregano leaves (from Aldi $1.7 for 38g)
1/2 brown onion, finely chopped (I replaced with Spanish onion)
2 garlic cloves, finely chopped

Ingredients (Sticky sauce):

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon (from Green Valley spice $2 for 50g)
1 tsp chilli powder (from Green Valley spice $2 for 50g)
1 tsp hot English mustard powder (I replaced with normal mustard powder)
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon (I didn’t use this)
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp smoked paprika (from Green Valley spice $2 for 50g)
1/2 jalapeno chilli finely chopped
1 orange, peeled rind
1 1/2 tsp of salt

Directions:

1) Preheat oven to 180C.

2) Combine marinate meat ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

3) Heat a frying pan over high heat (or char grill if you have one). Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

4) Use a new sauce pan, place sticky sauce ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

5) Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ – 2 hours or until falling off the bone, turning 3-4 times throughout.

6) Serve with lime cheeks.

Green Valley Spice, can be found in Paddy’s Market in City, Flemington Market or Parklea Market

Ready to go!

Ready for marinate

Massage the ribs with your hands…(Yes that’s my hand, guess who was the camera man)

Pan fry to seal the ribs

while ribs is cooking, prepare your sticky sauce… time to show your multitasking skills

Pour sauce over the ribs on a baking tray and bake for 1.5 – 2 hrs

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