The West

Sticky American pork ribs
Picture: Robert Duncan

Serves: 2-3

1 onion, roughly chopped

1 carrot, roughly chopped

3 sticks celery, roughly chopped

3 cloves garlic, roughly chopped

50ml oil

2 tbsp tomato paste

1 litre chicken stock

1 orange, juice and rind

1/2 pineapple, cleaned

1 cup apple juice

1/4 cup honey

1 tbsp brown sugar

1kg baby back pork ribs

In a big heavy-based pot, sweat off vegetables in oil for 5 minutes and add tomato paste, then the rest of the ingredients. In an oven tray, tip in the vegetable mix and place pork ribs on top, seal with baking paper and foil and cook in oven at 180C for 1 hour or until meat is tender. Take ribs out and set aside. Strain liquid and discard fruit and vegetable wastage. Reduce liquid by simmering till thick (watch closely because you don't want to burn it). Coat pork ribs with reduced liquid and bake for a further 10 minutes or until super sticky.

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