- 1l - chicken stock
- 30ml - balsamic vinegar
- 1 - lemon, cut into wedges
- 5ml - smoked paprika
- 1 - chilli, chopped
- 2 - onions, chopped
- 60ml - Worcestershire sauce
- 2 - onions, quartered
- 30ml - tomato paste
- 4 - garlic cloves, crushed
- - fresh coriander leaves
- 125ml - orange juice
- 1 - bay leaf
- 250ml - dark brown sugar
- 1-1 , 5kg - pork ribs, portioned
- 5ml - cumin seeds, toasted
- - salt and freshly ground pepper
- 45ml - olive oil
1 Preheat the oven to 200°C.
2 Put a wire rack on a large baking sheet and grease with non-stick spray.
3 Put the ribs and onions in a pressure cooker and cover with chicken stock.
4 Secure the lid and cook for 30-45 minutes or until the ribs are tender but not falling off the bone.
1 Heat the oil in a saucepan and fry the onions, garlic and chilli until tender and fragrant.
2 Add the rest of the ingredients and stir continuously until the sugar has dissolved.
3 Season with salt and freshly ground pepper. Simmer for 5-10 minutes until the sauce has thickened slightly.
1 Arrange the ribs on the prepared wire rack and brush with the sauce.
2 Oven roast for 10 minutes, brush more sauce over and roast for another 10 minutes. Brush with sauce one more time and roast for another 10 minutes.
3 Serve the ribs with lemon wedges and fresh coriander leaves.