Mofo BBQ Chipotle Sticky Pork short Ribs

  • 2 sides of pork short rib approx 1.2kg
  • 100mL Apple Cider Vinegar
  • 100mL Mofo BBQ Chipotle Hot Sauce
  • 2 tbsp honey
  • 1 cup tomato ketchup
  • 2 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp ground coriander
  • 200mL water
  • 100mL vegetable oil

Place the pork ribs in a large roasting tray ensuring they have enough room to not be stacked on top of one another and set aside. Apart from the pork, combine all the remaining ingredients in a mixing bowl and mix thoroughly. Once combined apply an even layer over the pork on all sides. This should use approximately half on the marinade. Set aside the remaining marinade for basting whilst cooking the ribs. Cover the roasting tray with he pork in it with clingfilm and transfer to the fridge for 2-3 hours. Preheat an oven to 200’C. Once the oven reaches temperature, place the pork in for 25 minutes @ 200’C. After 25 minutes reduce the temperature to 120’C, cover the tray with aluminium foil and continue to cook the pork ribs for roughly another 3 hours. Keep an eye on the pork at regular intervals and baste the ribs with extra marinade each time from the base of the tray and if required with the marinade you put aside earlier. After 3 hours remove the foil and crank the heat back up to 200’C for a quick blast to caramelise the crust. Keep basting through this process until the ribs are tender and the marinade is nice and sticky. Serve