INGREDIENTS
- 4 whole pork back ribs
Braising
- 1 liter apple cider
- 2 liters chicken stock
- 1 stick cinnamon
- 3 stalks rosemary
- 4 cloves garlic
- 1/2 tbsp black peppercorns
- 1 whole red Thai chilli
BBQ Sauce
- 2 cups ketchup
- 1/4 cup Worcestershire sauce
- 1 tsp cinnamon
- 1/2 cup honey
Bacon crust
- 2 cups finely chopped crispy bacon
- 1 cup panko breadcrumbs
- 1 cup deep fried chopped leeks
- 1 cup finely chopped green onions
METHOD
- Cut the ribs in half and place in a large pot, cover with apple cider, chicken stock, cinnamon stock, rosemary, garlic, peppercorns and Thai chili. Bring to a boil and simmer until tender, approximate 2 hours. Once cooked remove from the heat and chill.
- Preheat your barbeque and mix all the crust ingredients into a shallow tray.
- Brush the cooked chilled ribs with the BBQ sauce and char on the heated grill.
- Once the ribs and nice and charred, brush again with the BBQ sauce and then roll in the bacon crust. Completely cover the ribs and then serve immediately.
