2 x 1kg racks of pork ribs
½ cup Marion’s Kitchen Asian BBQ Sauce (or your choice of BBQ sauce)
½ cup ketchup
½ cup hoisin
sea salt
Preheat the oven to 120°C/250°F.
Combine the BBQ sauce, ketchup and hoisin in a large bowl.
Season the pork ribs with salt. Place the ribs on a baking tray lined with foil. Spoon over half of the BBQ sauce mixture, being sure to reserve the remaining half of the sauce for later. Spread the sauce mixture all over the ribs (front and back).
Place another sheet of foil over the ribs and seal the two sheets to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
Remove the ribs from the oven. Turn the oven up to 200°C/390°F.
Transfer the foil bag to a heat-proof surface. Remove the top layer of the foil. Line the baking tray with another clean sheet of foil. Transfer the ribs to the lined baking tray and generously brush with most of the remaining BBQ sauce (I like to keep a little extra for dipping when served). Cook in the preheated oven for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and serve with plenty of napkins!
