Maple & Soy Glazed Pork Ribs

• 2racks baby back pork ribs, about 1.2kg total
• 5 tbspsoy sauce
• 4 tbspmaple syrup
• 2 tbspapple cider vinegar
• 1 tbspDijon mustard
• 4cloves garlic, crushed
• 2 tspsmoked paprika, divided
• 1 tspground ginger
• 1 tspchilli flakes
• 2spring onions, sliced
• 1 tbspsesame seeds, toasted
• Fine salt and black pepper
• 8portions coleslaw and corn on the cob (optional)

Method

1. 1Whisk the soy sauce, maple syrup, cider vinegar, Dijon mustard, crushed garlic, smoked paprika, ground ginger and chilli flakes together in a bowl until glossy. Taste it; it should hit salty, sweet and sharp in that order. Adjust the salt now if it's flat; the soy carries most of it but a pinch of salt ties the spices together.
2. 2Preheat the oven to 160°C/fan 140°C. Pat the ribs dry with kitchen paper. Sit them on a large sheet of foil in a roasting tin, pour over half the glaze and rub it into the meat. Wrap tightly so no steam escapes.
3. 3Slow-roast for 2 hours. You're looking for meat that gives easily when you nudge a bone; it should twist and start to pull away.
4. 4Open the foil carefully; there'll be a lot of steam; and tip the cooking juices into a small saucepan. Stir in the reserved glaze and a splash of cider vinegar from the bottle to wake it back up; two hours of slow heat dulls the acid.
5. 5Crank the oven up to 220°C/fan 200°C. Brush the ribs generously with the combined glaze and roast uncovered for 15–20 minutes, turning and basting every 5 minutes. You want dark, lacquered edges and sticky patches that catch; not black. Watch the last 5 minutes closely; the sugars in the maple go from mahogany to burnt fast.
6. 6While the ribs finish, simmer the remaining glaze for 2 minutes until it coats the back of a spoon. Taste it one more time; season again if it needs it, and add another splash of vinegar if the sweetness is dominating.
7. 7Rest the ribs for 5 minutes on the board, then cut between the bones. Pile them on a platter, spoon the reduced glaze over, scatter with the sliced spring onions and toasted sesame seeds, and serve the coleslaw and corn on the cob alongside.

Per serving

kcal

51

protein

1.6g

fibre

0.7g

carbs

9.2g

fat

1.2g