Ready Time: 34 mins

Preparation Time: 10 mins

Cooking Time: 24 mins

Serves: 4

Corey Costelloe is a top Australian chef, with an uncompromising attitude towards quality produce and food. Having worked in some of Australia’s best restaurants, all across the country, he’s now at Sydney’s Rockpool Bar and Grill - the home of Neil Perry's vision for the  finest sustainable produce, world class service and progressive approach to food 

“When I cook, for myself or at work, I usually try to do very little to the produce and let the quality speak for itself."

 

Ingredients

If you like a chilli hit, add a tablespoon of your favourite hot sauce or chilli powder/flakes

 

Method

  1. Lightly sprinkle your ribs with salt and pepper and set aside.
  2. Combine all ingredients and blend till very smooth
  3. Place the ribs into the fast slow cooker and pour the sauce over the ribs.
  4. Select PRESSURE COOK and High pressure. Set timer for 22 minutes. Place lid on cooker and close the valve. Press START. 
  5. Pre-heat your BBQ or indoor grill while ribs are pressure cooking.
  6. Once cooking time is complete open the valve to release all the steam before opening the lid. Remove ribs onto a tray ready for the BBQ or grill.
  7. Select SAUTÉ/SEAR function and set the timer for 2 minutes to reduce sauce. Leave the lid sitting on top as when the sauce is reducing as it may spit boiling hot sauce.
  8. Once sauce has reduced a little, remove half and use it for basting your ribs. The other half of the sauce can be either used as a condiment for a side dish or refrigerated and used for another batch of ribs or another cut of meat.
  9. Char grill ribs on the BBQ or grill and brush with your reduced BBQ sauce. Turn them over and brush the other side but be careful not to burn them as the sauce will burn easily with the amount of sugar it contains.
  10. Cut into individual rib pieces and serve with a wedge of lemon and extra salt and pepper if desired.