Sticky pork ribs with organic tomato puree
Made with Organic tomato puree
Mutti Organic Passata is made from certified organic tomatoes, harvested at their peak and processed immediately, with care and skill, to obtain a smooth, creamy puree free of skins and seeds, with an inviting sweetness.
10 min (COOK TIME: 10 min)
Easy
Ingredients
-
2
kg
pork spare ribs
-
1
onion
(quartered, skin on)
-
1
head of garlic
(halved)
-
6
sprigs of thyme
-
1
tbsp
black peppercorns
-
1
tbsp
smoked paprika
-
2
cups
chicken stock
(500ml)
-
2
tbsp
malt vinegar
-
cup
¼ Worcestershire sauce
(60ml)
-
500
g
jar Mutti Organic Passata
-
1
cup
maple syrup
(250ml)
-
cup
½ smoky BBQ sauce
(60ml)
-
BBQ corn with paprika butter
-
80
g
unsalted butter
(room temperature)
-
tbsp
½smoked paprika
-
Zest and juice of ½ lime
-
4
corn cobs
-
cup
½finely grated parmesan
Share the ingredient list
Sticky pork ribs with organic tomato puree: Method
- Preheat oven to 160°C fan forced. Place the ribs in a large high sided roasting pan with the onion, garlic, thyme, peppercorns, paprika, stock, vinegar, Worcestershire sauce, half of the Mutti Organic Passata and ½ cup of maple syrup. Place a sheet of baking paper over the ribs, then cover pan tightly with foil. Bake for 2 hours or until meat is very tender.
- Meanwhile, place the remaining Mutti Organic Passata & maple syrup with the BBQ sauce in a saucepan over high heat. Bring to the boil, then reduce to a simmer and cook for 8-10 minutes or until thickened. Set aside.
- Remove ribs from the oven and carefully discard any cooking liquid. Line a baking tray with non-stick baking paper and place ribs on top. Increase oven to 220°C fan forced, and brush ribs with smoky BBQ glaze. Return ribs to the oven and bake for 30-35 minutes, basting every 10 minutes or until ribs are sticky and caramelised.
- Meanwhile, to make the BBQ corn with paprika butter, combine the butter, paprika, lime zest and juice in a bowl. Season with salt and pepper and mix well to combine. Set aside. Peel back corn husks and remove silks. Leave the husks intact at the base and tie with kitchen string. Barbecue corn for 15 minutes, turning frequently or until charred. Spoon butter over the corn, top with the parmesan and serve alongside the ribs.
