- 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
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.