Ingredients
- 4 x 8-bone American-style pork ribs
- ½ cup dark rum
- ½ cup dark brown sugar
- ¼ cup Sriracha sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp white wine vinegar
- 4 cloves garlic
- 2 tsp mustard powder
- 2 tsp black peppercorns
- 2 tsp Szechuan peppercorns
- 1 bunch tarragon leaves
- coleslaw, corn and toasted corn tortillas, to serve
Instructions
Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4
1 Preheat oven to 150°C. Use a sharp knife to score the ribs several times. Combine the
remaining ingredients in a blender and purée until very smooth. Pour onto the ribs in a glass
or ceramic dish, then refrigerate overnight.
2 Arrange in a baking dish with half the marinade, then cover with foil and bake for 3
hours. Remove the foil, then continue baking for 1 hour, basting regularly with the
remaining marinade. Serve with coleslaw, corn and toasted corn tortillas.