2 long racks of pork belly
fresh apple juice
2 tablespoons of fennel seeds
2 teaspoons of cumin seeds
a few grinds of black pepper
2 tablespoons of smoked paprika
120 ml tomato ketchup
a few drops of Tabasco
2-4 tablespoons of runny honey
3 tablespoons of apple juice
a swig of Worcestershire sauce
a swig of balsamic vinegar
1 finely grated clove of garlic
Preheat the oven to 160 degrees . Prepare the dry rub by putting all your dry ingredients in a pestle and mortar and grind. Add the fresh herbs and grind some more.
Rub the paste into your racks of ribs and place in a large baking tray. Pour the apple juice on the bottom of the tray and cover tightly with tin foil. Cook in oven for 3 1/2 to 4 hours.
While the ribs are cooking in the oven, mix all the BBQ sauce ingredients in a bowl. To help things along, put it on heat for a little while.
When the ribs are ready, cut them into pairs of ribs and smother the BBQ sauce all over them. Finish the ribs off on the barbecue, brushing the ribs with any left over BBQ sauce, turning around once in a while until dark brown and sticky.
The recipe for the BBQ chicken can be found here.
Mrs V x