I was served these 'finger-lickin' ribs by an American friend and I have to say they were superb!
The method calls for boiling then cooling the ribs and finishing off by grilling or in the oven. This sounds like a bit of a fiddle, but it actually works well especially for plan ahead meals.
For 4 hungry people, you'll need 4 x 500g racks pork ribs; in a large saucepan, cover with cold water, add plenty of roughly chopped garlic and 1 chilli, bring to the boil then reduce heat and simmer for about an hour, drain and set aside until ready to finish off.
For the sauce place in a saucepan, 3/4 cup tomato puree; 1/4 cup each Worcestershire sauce and vinegar; 2 tbsp Dijon mustard; 1/4 cup golden syrup or brown sugar (less for Australian taste) 1 red chilli, chopped; salt and pepper; 2 cups water then simmer for 10 minutes. Reserve 1/4 cup of the sauce to baste the ribs while cooking for about 20 minutes or until nicely browned. Serve with the sauce on the side.
