STICKY GLAZED PORK RASHERS
Allegaartjie is so mooi Afrikaanse woord, en dit is soos dit klink, heerlik. Nou ja ek hou van my tamatie rou, chips, crumbed steak en hierdie pork rashers, heerlik.
¾ cup barbecue sauce
¼ cup Worcestershire sauce/ soya sauce
1/3 cup maple syrup/honey
¼ cup Dijon mustard
3 teaspoons smoked paprika
1.5 kg pork rashers (boneless pork ribs)
Preheat oven to 220˚C/200˚C fan-forced. Combine barbecue sauce, Worcestershire/soya sauce, maple syrup/honey, mustard and paprika in a small saucepan.
Stir until well combined and bring to the boil over medium-high heat. Reduce heat and simmer for 4-5 minutes until slightly thickened. Pour half of the barbecue sauce mixture into a bowl and set aside until ready to serve.
Place pork rashers in a single layer onto a greased rack in a large baking tray well-lined with foil. Liberally brush on both sides with the remaining barbecue sauce mixture. Roast for 55-60 minutes, brushing occasionally with remaining barbecue sauce mixture and turning, until golden brown.
Serve with reserved barbecue sauce.
Recipe and Photo: Elize de Kock