Get stuck in to these wonderfully sticky-sweet, chilli-spiced pork ribs. Cooking low and slow in foil parcels gives tender meat that really falls off the bone, and finishing on the barbecue with a balsamic-cranberry glaze brings smoky flavour and satisfying stickiness.
- In a large bowl, combine the spices, garlic powder, lemon zest and olive oil. Add the ribs and toss to coat. Transfer to a freezer bag and marinate in the fridge overnight.
- Preheat the barbecue to low. Divide the ribs between 2 large sheets of kitchen foil. Fold the foil to make double or triple sealed parcels – this will ensure the juices don’t escape. Put the parcels on the grill, seal-side up. Barbecue for 1 1/2-2 hours, until the meat is tender and comes away from the bone with a fork. Check on them every half an hour, moving them around the grill to avoid any hot spots. If they do start to catch, add a splash of water to the parcels, reseal and continue cooking.
- To make the glaze, put the vinegar and cranberry sauce in a small pan. Bring to the boil, then gently simmer for 15 minutes, or until thickened and reduced by half.
- Remove the ribs from the parcels, reserving the juices. Brush with the glaze and put on the barbecue for 15 minutes, turning and basting every so often, until charred and sticky.
- Meanwhile, prepare the yogurt. Combine all the ingredients in a small bowl with a little seasoning. Serve with the ribs.
Tip: To cook the ribs indoors, put the foil parcels on a baking tray and cook for 2 hours at gas 3, 170°C, fan 150°C, before finishing on the barbecue or under
a hot grill.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.