These sweet and sticky ribs are a childhood memory brought to life that you’ll want to eat over and over again.
Courtesy of Chef Teo Paul of Union.
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ingredients
Ribs
Braising Liquid
Rib Rub
directions
You can do this all in the morning or afternoon and let them cool in sauce and then BBQ them before dinner. Easier to handle when cooler.
Chuck all the ingredients in a large bowl and whisk up with a wooden spoon or a whisk if you have one.
The brown sugar is going to want to settle on the bottom and you don’t want to lose out on any of it.
With your hands, squeeze and crush up the tomatoes as well.
Rub the ribs front and back and sear them in a pan (cut them in half if they don’t fit) with canola oil or duck fat. We use duck fat but it’s not a game changer for these.
Once seared for 3 to 4 minutes each side (medium heat) put them flesh side down in a roasting pan with a heavy bottom and pour the braising liquid on top of them. You can lean them on each other to fit (put the meatier side on the bottom).
Cover with tin foil and turn your oven to 450°F and put them on the very bottom of it. Like pull the rack out of the oven and right on bottom. This is so they braise and roast and the sauce reduces to a glaze.
Cook for about an hour – you should smell them by then, check and see if the meat pulls from bone, they should be just enough. If it’s too much, don’t worry they will tighten back up on the bbq but try not to over cook them because the flavour and fat in the meat will have run out into the sauce.