1 onion, peeled and quartered
1 tablespoon olive oil
1 cup (290g) good quality tomato ketchup
1/3 cup (55g) brown sugar
3 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
3 teaspoons smoked paprika
2 teaspoons garlic salt
1 teaspoon cayenne pepper or chilli powder
1 teaspoon salt
2kg baby back pork ribs
Insert Multiblade and add onion. Press PULSE for 5 seconds or until finely chopped.
Replace Multiblade with StirAssist and add oil. Close lid and remove measuring cup. Select 120C/5 min/ STIR SPEED 1 and press START.
At the end of cooking time, add remaining ingredients along with ½ cup (125ml) water and select 110C/ 13 min/ STIR SPEED 1 and press START.
Taste sauce and add salt if sauce is too sweet (depend on the brand of tomato ketchup). Cool and spoon into a clean jar.
To make the ribs, and place onto UPPER STEAMER TRAY in a single layer. Fill bowl with water to the 0.7L STEAM WATERLINE and select 120C / 30 minutes and press START. Once cooking time has ended, cool completely in the refrigerator.
Preheat oven 200C fan forced and line 2 baking trays with baking paper. Place ribs onto trays and spoon the BBQ sauce evenly over both sides of the ribs. Spray lightly with cooking spray and cook for 30-40 minutes or until lightly charred. Serve with coleslaw and lime wedges.
Tip: if you like a smoother sauce, insert MultiBlade at the end of the cooking time and process on speed 8 until smooth.