07 Jan, 2021
Makes 2 to 4 servings
2 tablespoons olive oil
1 medium sweet onion, diced
2 tablespoons freshly grated ginger
2 teaspoons freshly grated garlic
2 tablespoons chipotle paste
2 teaspoons salt
1½ teaspoons freshly ground black pepper
120ml apple cider vinegar
100g dark brown sugar
Put the oil in a small nonreactive saucepan over medium heat; add the onion and cook, stirring occasionally, until they are lightly translucent, about 5 minutes.
Stir in the ginger, garlic, chipotles, salt and pepper and cook 1 to 2 minutes longer. Add the berries, vinegar, ketchup, brown sugar and honey, reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and turned slightly glossy, about 30 minutes. Remove from heat and set aside.
1.8kg pork ribs, patted dry with a paper towel
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
2 tablespoons ground coriander
4 teaspoons smoked paprika
4 teaspoons Ancho chili powder
1 tablespoon salt
Combine brown and granulated sugars, coriander, paprika, chili powder and salt. Stir well to combine and rub all over both sides of the ribs. Place the ribs in a single layer in a shallow baking pan, cover with plastic wrap and refrigerate 2 hours or overnight.
Remove the ribs from the refrigerator and preheat the oven to 150 degrees C. Line a baking sheet with foil, place a cooling rack on top and arrange the ribs on it in a single layer, meaty side up. Cover the pans with foil and roast for 1½to 3 hours, depending on the size of the rib racks. Spare ribs will take 2½ to 3 hours and baby back ribs 1½ to 2 hours. Remove the foil halfway through the cooking time. Remove the ribs from the oven and lightly brush both sides with the barbecue sauce.
Preheat the grill to medium high. Grill the ribs 2 to 3 minutes per side, or until they are nicely charred. Brush with additional sauce, cut between the bones to separate into individual ribs and serve with the remaining barbecue sauce.