September 01, 2014
1 large brown onion, chopped
70g (1/3 cup, firmly packed) brown sugar
60ml (1/4 cup) honey
60ml (1/4 cup) apple cider vinegar
2 garlic cloves, peeled, halved
3 teaspoons Vegemite
500ml (2 cups) apple cider
3 (about 2.2kg) pork rib racks
1/4 teaspoon dried chilli flakes
Jacket potatoes with sour cream, to serve
Fennel and apple slaw
250g green cabbage, thinly sliced
250g red cabbage, thinly sliced
1 (about 400g) fennel bulb, trimmed, thinly sliced
1 Granny Smith apple, cut into matchsticks
65g (1/4 cup) whole-egg mayonnaise
2 tablespoons apple cider vinegar
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh continental parsley
Preheat oven to 180°C/160°C fan forced. Process the onion, sugar, honey, vinegar, garlic and Vegemite in a food processor until well combined and finely chopped. Transfer to a large roasting pan and stir in the cider. Season well. Add the ribs and turn to coat. Set aside for 30 minutes to marinate.
Cover the pan with foil and roast for 1 hour. Turn ribs. Roast, uncovered, for a further 1 hour or until tender. Transfer ribs to a tray. Cover with foil to keep warm. Pour juices from the roasting pan into a jug. Discard the fat from the surface. Place the juices and chilli flakes in a small saucepan over medium heat and bring to the boil, stirring occasionally. Simmer, stirring often, for 15 minutes or until thick and reduced. Transfer the marinade to a bowl and set aside to cool.
Meanwhile, for the slaw, place the combined cabbage, fennel and apple in a large bowl. Whisk the mayonnaise and vinegar together in a small bowl. Season well. Pour over the cabbage mixture and toss to combine. Add the mint and parsley and toss gently to combine.
Preheat a barbecue grill or chargrill on medium. Reserve 1 tablespoon of marinade. Use a spoon to spread remaining marinade over meat side of ribs. Spray well with oil. Cook the ribs, meat-side up, for 3 minutes. Turn and cook for 1-2 minutes or until caramelised and slightly charred. Transfer to a chopping board. Brush with reserved marinade. Rest for 3 minutes before carving. Serve with slaw and jacket potatoes.