Tender, slow-baked pork racks basted with a sticky, honey-sweetened barbecue glaze.
Ingredients
- 2 racks Pork Ribs
- 2 tbsp Mustard
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Black Pepper
- Salt to taste
For the Glaze
- ½ cup Swiss Mambo Sauce
- ½ cup Swiss Hot & Spicy BBQ Sauce
- ¼ cup Swiss Ketchup
- ¼ cup Pineapple Syrup or Pineapple Juice
- 1 tbsp Honey or Brown Sugar
- 1 Garlic Clove minced
Instructions
- Preheat oven to 325°F.
- Remove membrane from the underside of ribs if needed and pat dry.
- Rub ribs with mustard to help seasoning stick.
- Season generously with paprika, garlic powder, onion powder, black pepper, and salt.
- Wrap ribs tightly in foil and place onto a baking tray.
- Bake for about 2 hours until ribs are tender.
- While ribs bake, prepare glaze by combining Swiss Mambo Sauce, Swiss Hot & Spicy BBQ Sauce, Swiss Ketchup, pineapple syrup, honey or brown sugar, and minced garlic in a saucepan.
- Simmer over low heat for 5–7 minutes until slightly thickened and glossy.
- Remove ribs from oven and carefully unwrap foil.
- Brush glaze generously over ribs on all sides.
- Return ribs uncovered to oven for 15–20 minutes, basting occasionally.
- Broil for 3–5 minutes until sticky, caramelised, and slightly charred on the edges.
- Rest for a few minutes before slicing.
- Serve hot with fries, roasted vegetables, coleslaw, or salad.