By
Jules Mercer
published
We’ve served it with a homemade barbecue sauce, which is easy to make and far superior to anything you can buy in a bottle! We’ve sprinkled over steak seasoning before cooking our rack of ribs. This seasoning mix is a blend of dried onion, garlic, mustard seed, coriander, chilli powder and bay, and is available in most supermarkets. Ask your butcher to prepare the rack of ribs by splitting the racks into separate ribs, and cutting in half for the perfect size. Our rack of ribs with chilli sauce is best enjoyed when eaten with your hands, so get the napkins ready.
Ingredients
- 1 beef stock cube
- 1 onion, cut into wedges
- 4 garlic cloves
- 2 x 450g pork rack loin ribs
- 1tbsp steak seasoning
For the sauce
- 1tsp crushed garlic
- 1/2 tbsp Sriracha chilli sauce
- 5tbsp tomato ketchup
- 1tsp English mustard
- 3tbsp Worcestershire sauce
- 3tbsp runny honey
- 2tbsp white wine vinegar
- 1tbsp cornflour mixed with 1tbsp water
WEIGHT CONVERTER
to
Method
- Heat the oven to 180C. Pour 500ml boiling water into a roasting tin with the stock cube, onion, garlic and ribs. Season well and add the steak seasoning. Cover with foil and cook for 1 hour until tender.
- Put all the ingredients for the sauce in a pan and warm through until it has thickened. To serve, heat up the barbecue and grill the cooked ribs for a few minutes on each side. Serve warm, with the barbecue sauce drizzled over or on the side.
Read our tried and tested reviews of the best slow cookers.
