CHRIMBO RIBS - PORK SPARE RIBS WITH A CRANBERRY MUSTARD SAUCE
- 1 rack of pork spare ribs see below link to the Meat Man website
- 2 tbsp Jack's Meat Dust
- 1 tsp Cherry Smoked Salt
- 1 tbsp cranberry Sauce See our notes below for the link to a homemade version
- 1 tsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp dijon mustard
Pre heat the oven to 135C. Prepare the ribs by removing the membrane from the rack.
Coat both sides of the meat with Jack's Meat Dust and the Cherry smoked salt. Ensure you cover the meat all over.
Place the rack on a baking tray and cover with foil. Get them in the oven and slow cook for two and a half hours to get the meat nice and tender.
Get the rack out and unwrap and crank the oven up to 180C. Mix the cranberry sauce, lemon juice, mustard and brown sugar to create a glaze. Coat the top of the ribs and place back in the oven for about 20 minutes until the glaze is just turning brown.
Once cooked, rest the ribs for about 5 minutes and cut ready for serving.