The Truth About Love + Sticky Pork spare ribs recipe…

Published by Mark Pollard - 28th Jun 2016

By Archangel, Ange Thorn

The mention of love creates many kinds of emotions with us all and several different words come to mind to describe what love means to each of us. What are 5 words that you immediately think of? Family, romance, kiss, fun, bliss………

I got to thinking about the many different areas of our lives that are impacted by love after watching P!nk’s DVD from her 2014 Australian Tour, “The Truth About Love”.
It brought back great memories, as I watched the DVD, because I was fortunate enough to see P!nk live in her Brisbane concert, after winning Gold Reserve tickets through a random competition. She is truly spectacular to watch performing live because her concert is packed full of suspense and intrigue with her singing, theatrical talent and the personal interaction she has with the crowd during her concert!

Love affects not only our immediate interactions with family, lovers and children, but also our interests and hobbies. For me, my love and passion is in cooking and learning how to match it with the perfect wine! My love for cooking brings great satisfaction in preparing a gourmet meal that people around me can genuinely enjoy.

Funnily enough I was cooking a gourmet meal with my husband while watching the P!nk DVD. We were preparing and cooking Sticky Pork Spare Ribs.
When prepared correctly, Sticky Pork Spare Ribs are somewhat a labour of love but when you put the time in, you are rewarded with a delicious meal. Just like P!nk sings about in many of her songs, love comes through a whole lot of work but perseverance brings so much satisfaction – be that with a lover, child, pet, creating art, writing music or cooking a gourmet meal.

In the essence of love, I would like to share my Sticky Pork Spare Ribs recipe. I encourage you to take the time to prepare them properly and slow-cook them on the BBQ – you will be rewarded with succulent deliciousness! We complemented our spare ribs with a beautiful bottle of Liz Richardson Shiraz Viognier which was a match made in heaven. I’m interested to hear what wine you would pair with this meal and any stories of how this recipe goes for you.

Serves 4
1kg (8) pork spare ribs
4-5 cloves garlic, peeled but left whole
1 brown onion, roughly chopped

½ cup barbecue sauce
½ cup tomato sauce
4 teaspoons Worcestershire sauce
1 garlic clove, crushed
1/3 cup brown sugar

Before I start, I like to quickly wash the spare ribs just to remove any small bone remnants.

Fill a large saucepan with water and bring to boil. Add the roughly chopped onion and whole garlic cloves to the boiling water; continue to boil for approx. 5 minutes so that aromas of the onion and garlic start to infuse the water.

Add the spare ribs and keep the heat on high until the water returns to the boil. Lower to a medium simmer and continue to cook for 40-45 minutes. (You may need to put the exhaust fan on during this process as there will be a pungent smell start to come from the spare ribs as they cook). See note below.

Remove the ribs from the water and place on absorbent paper to drain. If you are not slow-cooking the ribs straightaway, transfer them to a baking tray and cover with foil so they don’t dry out.

To slow-cook, heat the BBQ to approx. 200°C and then lower down to 100-120°C. A hooded BBQ works best for this recipe; if you are using an ‘open’ BBQ, I would suggest you use a wok lid or similar to cover as this will help you maintain succulent meat as you baste the ribs.

In a medium-large jug, combine barbecue sauce, tomato sauce, Worcestershire sauce, garlic and sugar in a jug. Stir until sugar is dissolved

Place spare ribs on the grilled area of the BBQ; using a basting brush or large spoon, coat the ribs with one-quarter of the sauce. Lower hood on BBQ and allow to cook for 10 minutes. Turn and repeat process with basting.

Continue the process of turning every 10 minutes, adding extra sauce as you go, as this will help prevent the ribs from catching on the plate and burning. Your total cooking time will be about 40-45 minutes (or until the meat is tender and the pork rind is cooked and starting to crisp and char). Try to reserve about 4 tablespoons of sauce for the end of the cooking stage – last 10 minutes.

Do a final basting of the ribs and place hood back down on BBQ; cook for a final 5 minutes or until the sauce resembles a ‘sticky’ look. Remove from BBQ and serve immediately with sweet potato fries.

Note: If you are cooking more than 8 spare ribs, you will need to increase your cooking time. For every four (4) extra spare ribs, add 20 minutes to your boiling time. This step can be done up to 2-3 hours before the slow-cooking on the BBQ.

Poll here – I tried this on the weekend and it is a cracking dish. In terms of good wine matches, you need a wine that can handle a bit of sweetness and richness. In general, I wouldn’t drink white with this, but the Rabbit & Spaghetti Tamar Riesling 2015 did very well with this. The zippy acid cut through the fatty richness and the sweetness loved the sticky ribs! In terms of reds, Shiraz Viognier is a good match, as Ange suggested, the A&R Shiraz Viognier and the La Petite Mort Shiraz Viognier both worked well, cooler climate spice and acid really work well with this dish. The other wine that I thought matched well was the Lodestar GSM. Why not give the recipe a go and see what wines you think to work well?!