- 2–4 loin rib racks, trimmed of excess fat and gristle
- For the cooking liquid:
- 2 bay leaves
- 2 T coriander seeds
- 1 T fennel seeds
- 6 cloves
- 10 peppercorns
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 2 sticks celery, roughly chopped
- For the basting sauce:
- 2⁄3 cup Mrs Ball’s chutney (or other fruit chutney)
- 3 T Worcester sauce
- 2 T tomato sauce
- 2 T apple cider vinegar
- 2 t smoked paprika
- ¼–½ cup warm water
- salt and pepper, to taste
1. Place all the ingredients for the cooking liquid in a large pot. Add enough water to submerge the ribs, then bring to the boil.
2. Add the ribs to the boiling liquid and simmer for 70–90 minutes, or until they are tender and the tip of a small knife easily slides into the meat between the bones.
3. Remove the ribs from the pot and place in a shallow roasting tray to cool. Mix the ingredients for the basting sauce, season to taste and add enough water to loosen it up, making sure that it still has a good coating consistency.
4. Pour over the cooled ribs, making sure they are well covered. Marinate for 36–48 hours.
5. Chargrill, braai or grill the ribs in the oven, basting with leftover sauce until they are browned and the marinade catches in places. Rest for 5 minutes before serving.
Cook's note: Ribs should be marinated for two days, then cooked twice: first low and slow in a water bath of spices, then fast and furious on a grill, basted with a sweet-and-sticky marinade. This ensures that the ribs are always fall-off-the-bone tender.
Photographs: Craig Fraser
Production: Caroline Gardner
This recipe is an extract from Oink! The Perfect Pork Cookbook, published by Quivertree Publications and available at all good book stores.