473 ml Soy Sauce
110g Light Brown Sugar
1 tbsp dark molasses/treacle (melaza)
1 tsp salt
2,5kgs pork ribs (costillas de cerdo)
396g bottle ketchup (414ml)
340g bottle chili sauce (355ml)
110g light brown sugar (azúcar moreno)
1 tsp dry mustard (mostaza Inglesa seca, Colman’s)
For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses/treacle, salt and 240ml water. Bring to a boil and set aside to cool to room temperature.
Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 30x35cm baking tin. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
Preheat the oven to 190ºC. Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking tin, and cover the pan with tinfoil. Bake for 2 hours.
For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 80ml water in a large saucepan. Bring the mixture to the boil, stirring to dissolve the sugar, then remove from the heat.
When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 177ºC. Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, place the ribs under the grill to give them a bit of a char.