Maple glazed sticky BBQ Ribs
Nothing beats fall-off-the-bone sticky ribs. It’s a family classic that everyone can enjoy. And it is easy-as-you-like in the CleverChef Pro. Compared to a slow smoker or cooker these are ready in a fraction of the time.
- 2 tbsp olive oil
- 2 medium onions, finely sliced
- 2kg pork ribs
- 150ml maple syrup
- 2 garlic cloves, finely diced or 1 tbsp garlic powder
- 2 tbsp soy sauce (*use gluten free tamari)
- 2 tbsp cider vinegar
- 4 tbsp tomato puree
- 1 tbsp mustard powder
- 2 tbsp sweet chilli sauce
- 250ml water or stock
In a large bowl mix together the maple syrup, garlic, soy sauce, cider vinegar, tomato purée, ginger, mustard powder and sweet chilli sauce
Add the ribs to the bowl and mix well to coat evenly.
Select the SAUTE function and then the BEEF STEAK program and press START. Add the oil and allow 1-2 mins to heat then add the onions. Fry for approx. 6 mins until starting to brown. The browner the onions the richer and deeper the finished sauce.
Put the ribs into the inner pot and add the water if required.
Close the lid and make sure the pressure valve is closed. Select the PRESSURE COOK function and then the PORK RIBS program and press START.
When the program is finished we recommend a SLOW RELEASE before opening the lid. Remove the ribs with a slotted spoon.
If you want to have a thick, sticky sauce then select the SAUTE function and then the BEEF program, press START and cook until the sauce has reduced down.
Pour the sauce over the ribs, serve and enjoy!
Mix it up
This recipe uses a great BBQ spice rub and sauce, but feel free to experiment with your own like chilli and ginger or honey and mustard. The combinations are limitless!
If you want to speed up the caramelisation of the onions, add a pinch of baking soda. It raises the pH of the onions allowing them to brown far quicker!