Sticky glazed pork rashers
Prep time 10 minutes Cook time 60 minutes
Serves 4 people
- •¾ cup barbecue sauce
- •¼ cup Worcestershire sauce
- •1/3 cup maple syrup
- •¼ cup Dijon mustard
- •3 teaspoons smoked paprika
- •1.5 kg pork rashers or spare ribs
- •Sliced green onions (shallots) and a mixed salad, to serve
- 1.Preheat lidded barbecue to medium-high. Toss the pork spare ribs in oil, then season generously with salt and pepper.
- 2.Cook on hot barbecue grill until lightly blackened.
- 3.Transfer to a rack set over a roasting pan with 2cm water in it.
- 4.Combine the remaining ingredients in a bowl to make a marinade.
- 5.Cook the ribs with the lid down, baste from time to time with the marinade, for one hour, until the pork is tender and glazed.
General InformationThis recipe can easily be done in an oven instead of on the BBQ. Follow the steps below!
Preheat oven to 220˚C/200˚C fan-forced. Combine barbecue sauce, Worcestershire sauce, maple syrup, mustard and paprika in a small saucepan. Stir until well combined and bring to the boil over medium-high heat.
Reduce heat and simmer for 4-5 minutes until slightly thickened. Pour half of the barbecue sauce mixture into a bowl and set aside until ready to serve.
Place pork rashers in a single layer onto a greased rack in a large baking tray well-lined with foil. Liberally brush on both sides with the remaining barbecue sauce mixture.
Roast for 55-60 minutes, brushing occasionally with remaining barbecue sauce mixture and turning, until golden brown.
Sprinkle with green onions and serve with mixed salad. Serve with reserved barbecue sauce mixture for dipping and a mixed salad.