BBQ Sweet & Sour Ribs
Our recipe for the classic sweet & sour BBQ ribs.
Place all ingredients together in a saucepan and bring to the boil. Simmer and reduce by half. This can be made in advance and kept in the fridge for up to a week before using.
Place the ribs in a deep oven tray or pot and cover with the water.
Roughly chop the shallot and garlic and add the water along with the thyme and salt.
Wrap the tray with a double layer of tin foil and seal well. Cook at 160oc for 2.5 hours.
Leave to cool overnight in the liquor before removing the ribs.
Place ribs on a baking tray lined with parchment paper. Liberally apply two thirds of the BBQ sauce to the ribs. Cook ribs in a preheated oven at 180oc for 10 minutes.
After 10 minutes baste the ribs with the remaining BBQ sauce and cook for another 5 minutes. Leave to rest for 5 minutes before eating