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INGREDIENTS:
| 1kg American pork ribs | 1/2 tsp nutmeg |
| 30g onion (minced) | 1/2 tsp cinnamon |
| 1 shallots (minced) | 1/2 tsp cayenne |
| 3 clove garlic (minced) | 1/2 tsp fennel seed |
| 1 batches of Rosemary sprigs | Some sea salt |
| 2 oil packed sun-dried tomatoes | 20g honey |
| 1 tbsp Dijon mustard | 10ml Balsamic Vinegar |
| 10g brown sugar | Some crushed black pepper |
| 1 tsp paprika | 150ml BBQ Sauce |
| 100ml orange juice |
PREPARATION STEPS:
1. Wash the ribs and drain well. Peel away the chewy membrane from the back of the ribs.
2. Combine all source and ribs in a large food bag. Turn to coat. Cover and refrigerate for overnight.
3. Pick out the ribs and discard excess sauce.
4. Strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium and simmer until thickened.
5. Transfer ribs to wire rack, place in a preheated 180℃ oven and baked for 25 minutes. (basting with sauce and turning occasionally) Coat the ribs with honey at the end.
6. Cut the ribs, serve with remaining sauce.
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