• 700ml tomato puree
• ½ cup golden syrup
• ¼ cup worcestershire sauce
• 2 Tbsp smoked paprika
• 1 litre chicken stock
• Sea salt and cracked black pepper
• 1kg pork ribs
• Vegetable oil, for deep-frying
• 1 ½ cups plain flour, for dusting
• 2 cups buttermilk
• Lime wedges, to serve
1. Place the tomato puree, golden syrup, worcestershire sauce, 1 Tbsp paprika, stock, salt, pepper and ribs in a heavy-based saucepan over medium heat. Cover with a lid and cook for 1 hour or until tender.
2. Carefully remove the ribs and set aside. Place 2 cups of the cooking liquid in a medium saucepan over high heat and cook for 15 minutes or until thickened and deep-red in colour. Set aside.
3. Heat the vegetable oil in a large, deep saucepan over medium heat until the temperature reaches 180C on a thermometer. Add the remaining paprika to the flour and mix to combine. Cut the ribs, dip into the buttermilk and dust in flour.
4. Deep-fry, in batches, for 1-2 minutes or until golden. Drain on absorbent paper. Serve immediately with the lime and sauce.
Tips and tricks
• For a more intense flavour and tender result, marinate the ribs overnight.
• Keep the marinated ribs in the freezer for up to three weeks for easy dinner options.
• Simply defrost in the fridge before cooking.
• You can also add a kick of spice to any of the recipes with dried chilli flakes.