Supersized tender pork ribs with sweet potato fries

Supersized tender pork ribs with sweet potato fries

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  • 4
  • Easy
  • 10 minutes
  • 2 hours
  • Glenelly Merlot 2016


  • 4 racks pork ribs (approx. 300 g each)
  • 200 g Muscovado sugar
  • 1 T smoked paprika
  • 6 cloves garlic, minced
  • 1 T onion powder
  • ¼ cup Worcestershire sauce
  • 1 cup apple cider vinegar
  • 2 cups tomato sauce
  • 1 cup water
  • For the sweet potato fries:
  • sunflower oil, for deep-frying
  • 3 Woolworths Kara orange sweet potatoes, very thinly sliced
  • salt, to taste
  • Ingredients aren't specified.
  • Ingredients aren't specified.

Cooking Instructions

Place the ribs into a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour or until the meat is soft when pierced with a sharp knife.

Drain and allow to cool and drain on a cooling rack. Preheat the oven to 200°C.

Place the remaining ingredients into a large pan and simmer for 20 minutes, or until thick. Place the ribs on a baking tray and baste well with the mixture. Roast for 30 minutes, basting often.

To make the sweet potato fries, heat the oil in a pan and fry the chips in batches. Drain on kitchen paper and season with salt.

Serve with the ribs.

Cook's note: Make double the quantity of ribs and remove the meat from the extra racks to freeze for use on burger Fridays.

Browse more rib recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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