Ingredients (Serves 1-2 people)
- 1 rack pork ribs
For the Krombacher Dark BBQ sauce
- 250ml Krombacher Dark
- 425g tomato ketchup
- 1 dried ancho chilli
- 20g dark chocolate
- 85g molasses
- 1 tbsp Dijon mustard
- 60ml apple cider vinegar
- 2 tbsp Worcestershire Sauce
- ½ tsp sea salt
- 1 tsp freshly ground black pepper, to taste
Preheat the oven to 200C/180C fan/Gas 6.
Begin by making the BBQ sauce. Add all ingredients to a pan, bring to the boil and gently simmer for 10-15 minutes until thickened. Remove the chilli and discard.
Place the ribs in a roasting tin and rub some the BBQ sauce all over using a brush (or your hands, if the sauce is cool) until the ribs are completely covered, making sure you reserve some sauce for later. Tightly cover the tin with foil and place in the oven for 30 minutes.
Remove the foil and baste the ribs. Re-cover and return to the oven for another 40 minutes, removing the foil after 30 minutes has passed.
By now the ribs should be soft, but not falling from the bones. Brush with the remaining BBQ sauce and transfer to the barbecue. Grill over medium/high heat for 5-10 minutes.
Enjoy with a bottle of Krombacher.