After spending some time teaching AGA cookery in USA earlier this year I wanted to share this tasty pork rib recipe in Dorset Magazine. Perfect for the barbeque, this method takes a little planning ahead. The ribs cook long and slow all day, but preparation is easy and the results are deliciously tender. The whole dish can be made in the AGA or a conventional cooker, alternatively cook the ribs in the oven once you have applied the dry rub, then finish over coals.
To serve four you will need:
1.2kg (2lb 3oz) rack of pork loin ribs, skin removed and fat trimmed but kept whole.
Thick foil and baking parchment.
For the rub:
2 ½ tablespoons sea salt
1 tablespoon dry mustard powder
1 tablespoon paprika
½ teaspoon ground black pepper
For the barbecue sauce:
170 g (6oz) tomato ketchup
113g (4oz) soft brown sugar
3 garlic cloves finely crushed
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 ½ teaspoons sweep paprika
½ teaspoon finely ground black pepper
¼ teaspoon celery salt
11 ml (4 floz) water
Pre-heat a conventional oven to 18O C or Gas Mark 4.
Make the rub by grinding dry ingredients together in a pestle and mortar.
Pat any excess moisture from ribs with kitchen towel then rub spice mix evenly all over meat.
Place on a sheet of baking parchment and then wrap tightly in foil. Place in a roasting tin and cook in AGA roasting oven or preheated conventional oven for 20-30 minutes.
Reduce temperature to 120 C or Gas Mark 1 or transfer to AGA simmering oven for eight hours (or overnight).
Meanwhile prepare barbeque sauce by mixing ingredients together in a saucepan, place on boiling plate or over conventional high heat and stir.
Continue stirring until sugar is dissolved and then reduce sauce by a third. Once it is a coating consistency, remove from heat and allow to cool.
Remove the ribs from oven. Strain and reserve the juices.*
To finish cooking –
Ensure barbecue is lit and coals are hot or increase temperature in conventional oven to
200 C or Gas Mark 7
Slide grid shelf to highest runner in AGA roasting oven.
Cut along each rib and place these in a baking tray lined with parchment. In a separate bowl, mix at least 6 tablespoons of barbeque sauce with 2 tablespoons of reserved cooking juices. Taste for seasoning and brush liberally on to ribs. Cook in a hot oven or over coals until the ribs are piping hot, slightly charred and crispy.
If using barbeque, continue to baste ribs with sauce and juice mixture whilst cooking on grill. Discard any left over.
Pour remaining original barbecue sauce in a sterilised jar to store fridge and keep for up to one week. Use as a dip, marinate chicken wings or serve with burgers.
*Cool pork rib at this stage and then store in fridge up to three days. Ensure that meat is piping hot when you reheat in oven or finish on barbecue.
Pork ribs are a typical dish served in Virginia for Independence Day. Serve with potato salad, coleslaw and plenty of bread to mop up the juices.