Slow-Braised Ribs with Pineapple BBQ Sauce

Now we are in BBQ season we have every excuse to start munching down on anything beginning with ‘Ribs’ – these slow-braised ribs are slightly cured in their own rub which means they are perfectly tender. If you are feeling creative and fancy batch cooking, you can prepare these bad boys in advance and freeze them ready for any special occasion!


Serves: 4

Cooking time: 3 hours 30 mins

  • Pork rib racks 5kg
  • Corn-on-the-cob to serve

Dry brine

  • Brown sugar 2 tbsp
  • Sea salt 2 tbsp
  • English mustard powder 1 tbsp
  • Smoked paprika 1 tbsp
  • Chilli powder 1 tsp
  • Black peppercorns 1 tsp
  • Garlic granules 1 tsp
  • Oranges 2, zest of
  • Bay leaves 2


  • Chopped tomatoes 400g tin
  • Onion 1, chopped
  • Garlic 3 cloves, roughly chopped
  • Cider vinegar 3 tbsp
  • Brown sugar 75g
  • Soy sauce 1 tbsp
  • Worcestershire sauce 1 tbsp
  • Pineapple juice 500ml
  • Star anise 1



Whizz all of the dry brine ingredients, except the bay leaves, in a food processor. Pour over the ribs, tear over the bay leaves and rub in. Cover and chill for at least 2 hours, but preferably overnight.


Heat the oven to 160C/fan 140C/gas 3. Lightly rinse the dry brine from the ribs and put in a roasting tin. Whizz all of the sauce ingredients, except the star anise, in a food processor.


Add to the roasting tin with the star anise and cover tightly with a double layer of foil. Cook in the oven for 2½ hours, basting regularly, then remove the foil and cook for a further 30 minutes to reduce the sauce.


At this stage you could, once cool, put portions of the ribs into freezer bags, along with the sauce and freeze. To defrost, leave in the fridge overnight.


To finish the ribs, heat a grill or barbecue to high and put the ribs on a baking sheet or directly onto the barbecue. Grill for 5-10 minutes, regularly basting with the sauce until caramelised.


Serve with more sauce, corn-on-the-cob and crunchy slaw… yum!

From, Olive Magazine

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