[mura_gadi (Steve)]

Ribs,

tenderiser/dry rub the day before leave over night:

mix up a lot of salt and brown sugar in equal amounts, add garlic/onion powder. Go to town on rubbing it in and layering it on, it gets washed off later. Grab 1-2 kiwi fruits* and slice thinly, cover the meat side of the ribs with the kiwi fruit slices and some underneath.

Kiwi fruit is a great tenderiser but very very strong! If covered with foil for the rest over night the foil will be eaten! Cover with a plastic lid or wrap for the rest, rest in a non-metallic tray.

On the day, remove the kiwi fruit and wash the ribs clean in cold water.

Make up a dry rub, equal parts salt and brown sugar as the base, add fresh garlic, chillies, paprika, Italian herbs etc, season as preferred and rub in thoroughly. Leave for a few hours, add fresh whole plums, a 90cent 1.25ltr orange or lemon fizzy drink, a splash of red wine, molasses, tabasco sauce etc to your preferences. Let is soak for another couple of hours.

moderate oven (150-160) for 2-3 hours sealed with a good layer of greaseproof paper. Remove the cover and leave open for another 45minutes or more, then drain off most of the sauce, get the pits and skins out etc and return to the oven.

Reduce the (pitless/skinless) sauce down, and move the ribs up to a gentle over head heat. Baste regularly as the sauce reduces, you'll build up colour an layers of the sauce. When your happy with the colour, return a little sauce and cover for the rest period.

Do up the mash and corn on the cob etc as required...

Tender ribs every time, remember you do still want the meat to cling to the bone a little.