Pat's Slow Cooked Sticky Ribs

Having ribs on a sunday is traditionally something we do back in Durban with the whole family getting together and having a big rib feast. Just love those special family get togethers.

So we decided to have sunday ribs at our house yesterday in Montpellier and my husband happily made his delicious sticky pork ribs. They were slow cooked on the webber for 4 hours. They were so tender, sticky and just too delicious. We invited a few of our Rugby friends over who nearly demolished 8kgs of sticky pork ribs. I thought I would share a recipe of my husbands this week for a change as it is one of my favorites. So the secret is all in the basting sauce says Pat. The whole point with this sauce is to get a good balance between sweet and sour and to make the ribs as sticky as possible when you are slow cooking them. I like to call it "lambasting" the ribs when you are applying the basting sauce which is the secret to good ribs, great sauce and slow cooked.

Pats Basting Sauce for 4kgs of pork ribs

1 cup sweet chilli sauce

Salt and pepper

2 tbsp soya sauce

250 ml Apricot jam

3 tbsp brown sugar

400 ml Tomato sauce

2 tbsp nandos peri peri sauce

1 tbsp curry powder

2 tbsp worcester sauce

4kgs Pork Ribs

Method

1. Blend all the ingredients together in a large bowl with a hand blender

2. Place the ribs in a big casserole dish so you can baste on the basting sauce, cover both sides of the ribs

3. Use about half of the sauce as you will need the other half to baste over the ribs while they are slow cooking on the webber.

4. You can also place the ribs in the oven at 120 degrees for 4 hours if you do not have a webber.

5. Make sure your webber temp is no higher then 120 degrees, to do this pack the webber with coals on both sides so that there is no direct heat on the ribs as they will be placed in the middle of the grill rack.

6. Leave the ribs to be slow cook for four hours with the lid on and every 40 mins you can lambaste the ribs with some more sauce. You may have to add some more coals to keep the fire going for the 4 hours.

7. If you would like to chargrill the ribs at the end open the coals and spread over the bottom of the webber you can add more coals to make the webber hotter, place the ribs back on the webber and chargrill until satisfied with the colour.

8. You can enjoy your ribs with some coleslaw and a nice glass of red wine.