¾ cup barbecue sauce •
¼ cup Worcestershire sauce •
1/3 cup maple syrup •
¼ cup Dijon mustard •
3 teaspoons smoked paprika •
1.5 kg Free Range Pork spare ribs or pork belly •
Sliced green onions (shallots) and a mixed salad, to serve.
Preheat oven to 220˚C/200˚C fan-forced. Combine barbecue sauce, Worcestershire sauce, maple syrup, mustard and paprika in a small saucepan. Stir until well combined and bring to the boil over medium-high heat. Reduce heat and simmer for 4-5 minutes until slightly thickened. Pour half of the barbecue sauce mixture into a bowl and set aside until ready to serve. 2.
Place pork rashers in a single layer onto a greased rack in a large baking tray well-lined with foil. Liberally brush on both sides with the remaining barbecue sauce mixture. Roast for 55-60 minutes, brushing occasionally with remaining barbecue sauce mixture and turning, until golden brown. Sprinkle with green onions and serve with mixed salad. Serve with reserved barbecue sauce mixture for dipping and a mixed salad.
Note: You can also cook these babies on a BBQ or or in a Webber - so perfect for a gathering with friends & family!