Recipe by Abbey Wendland
Prep: 15 mins
Cook: 5 hrs
1.2Kg SchuAm Pork St Louis ribs
1 cup honeyed cumquats
8 apricots cut in half
2 tblspns brown sugar
3 tblspns fennel seeds ground
1 tspn ground cayenne pepper
1 tblspn mixed spice
2 tspn black salt
Pre-heat oven to 110 degrees celsius.
Pat down pork with paper towel to remove moisture then remove the membrane from ribs.
In a bowl mix together rub then gently massage into pork covering each side. Place in roasting pan with ¼ cup water poured in after placing the pork.
Cook in oven ribs down for 3 ½ hours, then wrap in alfoil with the butter, sugar and half the cumquats and cook for a further 1 hour, meat side down.
Remove from alfoil and place in pan meat side up. Add remaining cumquats over the pork with the apricots cook and for ½ hour. Remove from oven and let rest for 10 min then slice and serve.