Ingredients
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4½ lb (2 kg) Pork
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1 tbsp Sea Salt
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2 tbsp Brown Sugar
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3 tbsp Earth Spice
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Cabbage
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Marinade
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4 tbsp runny Honey
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3 tbsp Soy Sauce
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2 tbsp Sesame Oil
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⅓ cup (100 ml) plus 1 tbsp Dark Rum
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Glaze
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3 tbsp Treacle
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2 tbsp Soy Sauce
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⅓ cup (100 ml) plus 1 tbsp Apple Cider Vinegar
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6 whole Allspice Berries
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1 tsp ground Ginger
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2 tbsp freshly chopped Thyme
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4 tbsp runny Honey
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generous ¾ cup (200 ml) Orange Juice
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1 Cinnamon
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⅓ cup (100 ml) plus 1 tbsp Dark Rum
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baking pan, lined with foil with a grill rack inside
Directions
Steps
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1
Done
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Prepare a large plastic fridge bag or other container that will fit the ribs. (If your racks of ribs are too large, you can cut them in half along one of the bones, but try not to disassemble them too much, as they will cook best left as whole as possible.) Rub the ribs with the salt, sugar and earth spice seasoning. |
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2
Done
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Stir together all of the marinade ingredients in a small bowl. Place the ribs in the plastic bag or container, then cover evenly with the marinade and refrigerate for at least 2 hours or overnight. |
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3
Done
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Preheat the oven to 150°C (300°F) Gas 2. |
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4
Done
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Arrange the ribs on the grill rack in the prepared baking pan and cover them with foil. |
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5
Done
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Cook in the preheated oven for 2 hours, turning the meat over halfway through. |
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6
Done
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Meanwhile, make the glaze. Combine all the ingredients, except the rum, in a saucepan and bring to the boil. Reduce the heat and simmer gently for 30–45 minutes, until the glaze has thickened. |
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7
Done
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Stir the rum into the glaze, simmer for 1 minute, then remove from the heat and keep warm. |
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8
Done
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Once 2 hours have passed, uncover the ribs, flip again, and brush with some of the glaze. Put them back in the oven, uncovered, for 1 more hour. Flip and re-glaze the ribs at the final 30-minute mark. |
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9
Done
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Remove the ribs from the oven and place on a chopping board to rest for 5–10 minutes. Cut the ribs into portions along the bone so that each individual rib has plenty of meat and place on a large platter. Serve with a bowl of the remaining warm glaze on the side, for dipping, the Twice-Baked Stuffed Potatoes and Cabbage, Apple & Celery Slaw. |
