Celebrate the 4th July with these classic American Pork Rib recipes
Americans love their Pork Ribs with sweet or spicy, sticky marinade. Impress your family and friends on the 4th of July with these finger-licking American-style pork ribs.
Sticky bourbon pork ribs
1.5 kg American-style pork spare ribs
400 gm canned whole tomatoes
150 gm brown sugar
½ cup each barbecue and tomato sauce
½ cup Kentucky bourbon
½ cup apple cider vinegar
¼ cup each Worcestershire and soy sauce
For bourbon marinade, process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine.
Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
Preheat oven to 150C. Transfer ribs and sauce to two baking dishes, spreading in a single layer, then roast, covered and basting occasionally, until tender (3 hours). Remove ribs from marinade and set aside.
Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes).
Preheat a char-grill pan over medium-high heat and grill ribs, turning and basting with reserved marinade, until glazed, charred and sticky (15 minutes). Slice ribs and serve hot.
Beer & Brown Sugar Ribs
½ cup corn syrup
¼ cup Worcestershire sauce
1 tablespoon mustard powder
¼ cup dark brown sugar
½ cup beer
2 tablespoons treacle
Few drops of Tabasco sauce
1.5kg pork ribs
Combine corn syrup, Worcestershire sauce, mustard powder, dark brown sugar, beer, treacle and Tabasco. Mix well.
Cut pork ribs into pieces, 3-4 bones per piece. Place ribs in a large plastic container and pour over the syrup mixture, making sure the ribs are well coated. Cover and refrigerate for 2 hours or overnight.
Preheat oven to moderate 180°C. Transfer ribs to a baking dish and drain marinade into a separate small pan. Gently simmer the marinade for 5-10 minutes. Bake ribs for 1 hour 45 minutes until sticky, basting often during cooking. Serve with potato wedges and extra sauce.
Pork ribs with smoky barbecue sauce
¾ cup barbecue sauce
½ cup tomato sauce
½ cup apple cider vinegar
1/3 cup firmly packed brown sugar
1 long red chilli, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
1.5kg American-style pork ribs
thinly sliced red chilli and oven-baked potato wedges, to serve
Combine barbecue sauce, tomato sauce, vinegar, sugar, chilli, garlic and paprika in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover and refrigerate for 6 hours or overnight, if time permits.
Preheat oven to 160°C/140°C fan-forced. Line a large baking dish with foil. Place a large wire rack over dish.
Transfer ribs to wire rack, reserving marinade. Cover dish. Bake for 1 hour 30 minutes, basting with reserved marinade and turning every 30 minutes. Increase temperature to 200°C/180°C fan-forced. Remove cover. Brush with marinade. Bake for 30 minutes or until browned.
Meanwhile, strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened. Top ribs with reduced marinade and chilli. Serve with wedges.
Honey, soy and ginger glazed pork ribs
5cm piece ginger, grated
6 garlic cloves, finely chopped
½ cup light soy sauce
½ cup honey
½ cup Chinese rice wine (shaohsing)
1 tbs sweet chilli sauce
1.4kg pork ribs, cut into individual ribs
Coriander sprigs and lime wedges, to serve
Combine the ginger, garlic, soy, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, seal the bag and shake to coat the pork thoroughly. Marinate in the fridge for at least 1 hour or overnight.
Preheat the oven to 180C. Remove the ribs from the bag, reserving the marinade, and place on a rack set over a roasting pan filled with 1cm water. Roast for 35-40 minutes until caramelised and golden. Remove the pork from the rack and set aside, loosely covered with foil, while you make the glaze.
For the glaze, place the marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 4-5 minutes until the mixture is sticky, watching carefully to ensure it doesn’t burn. Brush the glaze over the ribs.
Serve the warm ribs with coriander and lime wedges.