Put the ribs in a large pan and cover with water. Add the salt and bring to the boil. Simmer gently for 30 minutes. Drain well and pat dry with kitchen paper. Heat the oven to 190C/fan 170C/gas 5 or light the barbecue and leave it until the embers are orange and grey and giving out a good, even heat.
Put the rub ingredients in a shallow rectangular dish and mix thoroughly. Add the pork ribs and roll in the rub until well coated.
Put the ketchup, Worcestershire sauce, treacle, vinegar, pepper, cloves and garlic in a saucepan and heat gently until the treacle melts and the sauce is completely mixed. Remove from the heat.
Paint the sauce thickly onto the ribs with a pastry brush, taking care not to flick off the rub. Place them on the barbecue and grill well, turning over and painting with more sauce every 10 minutes. Cook for around 30-40 minutes until nicely charred but sticky.
Alternatively, if you’re cooking them in the oven, put the ribs on a foil-lined baking tray in the centre of the oven for 40-45 minutes, removing every 15 minutes to turn and coat with more sauce. The pork should be tender and the sauce thick and charred in places.
Bring the remaining sauce to the boil and simmer hard for 5 minutes, stirring. Serve hot with the ribs and plenty of kitchen paper. This goes very well with coleslaw.
For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar and 100ml water until simmering, then take off the heat. Cool until tepid and pour over the peaches.
Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.
Heat the braai, and sear the pork for 2-4 minutes on each side until brown. Put on a braai lid and cook in the oven for 8-10 minutes, or until the internal temperature of the chops is 70C. Rest
Melt the butter in a pan and add the ground almonds. Cook for 5 minutes until light brown, then add the stock. Cook until the stock has evaporated, put in a blender with the milk and blend. Season with salt.
Season the halved peaches and lettuce wedges with salt and drizzle with a little oil. Cook on the barbecue or in a grill pan for a few minutes, until they’re lightly charred but still have bite.
Spread the purée onto 4 plates, then slice the pork chops and put on top. Add the pickled and charred peaches, and a Little Gem wedge. Garnish with edible flowers, if you like.
Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.
Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.
Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.
Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.
Put all the ingredients for the marinade in a blender with ¾ tsp of salt and blitz until smooth. Put the ribs in a large non-reactive dish (glass or porcelain is best), cover with the marinade and chill overnight.
Remove the ribs from the fridge 1 hour before cooking. Heat the oven to 160C/fan 140C/gas 3 and line a roasting tin with a piece of foil large enough to enclose the ribs. Put a large sheet of baking paper on top of the foil, then put the ribs on top. Scrape over any left-over marinade and pour over 200ml of water. Cover with a second piece of baking paper, wrap the ribs in the paper and foil, and scrunch the edges of the foil to seal.
Bake the ribs for 2 hours, then open the foil parcel and check that the meat is cooked through and falling off the bone. Turn up the oven to 180C/fan 160C/gas 5. Lightly brush the ribs with some oil and bake for 20 minutes more with the parcel open until the top of the meat has a slight crust.
Serve the ribs straight from the oven, with black beans and salsa on the side, if you like.
2tbsp. finely ground long pepper (see Note) or black pepper
1/4c. fresh lime juice plus lime wedges
Directions
In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes.
Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
Preheat the oven to 220 degrees C Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet.
Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes.
Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
Light a braai . Grill the ribs over high heat until richly browned, about 4 minutes per side.
Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.
Preheat oven to 180°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper.
Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.
Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet.
Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours. Remove from the oven and let cool slightly.
Meanwhile, make the BBQ sauce:
On a cutting board, smash the garlic with ½ teaspoon salt until pureed. Scrape the garlic into a small saucepan and add all the remaining sauce ingredients.
Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, until thickened and slightly darkened, about 20 minutes. Remove from the heat and set aside.
Preheat a grill or grill pan over medium-high heat. Oil the grates. Carefully, remove the baked ribs from the foil, the liquid inside will be hot. Brush both sides with the BBQ sauce.
Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side, brushing with more sauce if desired. Serve hot with extra sauce.
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake on closed braai for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper.
Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Remove the ribs from the braai, and let stand 10 minutes outside. Remove the racks from the foil, and place on the hot braai . Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs.
Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart.
If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs.
Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky.
Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Remove the membrane and cut off the dead ends for evening your rack. Also, remove silver skin.
Once you get them prepped, place them in a large aluminum pan and add the whiskey habanero marinade together and make sure to cover with more aluminum to place in the fridge for 12-24 hours.
The next day, remove them from the aluminum pan and dry them off. Set your smoker at 170 degrees.
Use the hot sauce as a binder and apply it to the ribs, next season with your favorite pork seasoning.
Place on the smoker with applewood.
After 1 hour check the ribs and begin to spritz with apple cider vinegar.
After the 2 hours and 45 min mark, get a saucepan over medium heat.
Add the Habanero Honey Glaze ingredients. Starts with soy sauce, whiskey, honey, apple cider vinegar, fish sauce, brown sugar and habanero. Let simmer for 6-8 mins and then remove to cool off.
When your ribs are near probe tender sauce your ribs and let the glaze set.
Remove and let rest for 15 mins. Slice to your liking and serve!
