99 Let your sticky fingers be the guide for how delicious and tender these pork ribs are! Ribs are perfect for a family meal or entertaining. Sticky pork ribs Oven setting: CircoTherm® and VarioSteam METHOD Place onion, garlic, chilli flakes, paprika, fennel seeds, star anise and brown Serves: 4 sugar in a bowl of a food processor and process until smooth. Preparation time: 10 minutes Cooking time: Approx. 2 hours 30 minutes Heat a saucepan over medium heat, add the olive oil and onion paste and cook Level of difficulty: Easy for 2 minutes. Add the tomato ketchup, vinegar and soy sauce and cook for 5 minutes or until the sauce thickens. Line enamel tray with baking paper. Place ribs on tray and brush the ribs with all INGREDIENTS of the sauce. Place ribs in the oven and lay a piece of baking paper loosely on 1.25kg pork ribs top. Turn oven on to CircoTherm® at 140°C with a high level of steam. Cook for 1 small red onion, peeled and roughly chopped 1¾ to 2 hours, turning once. The time will depend on when the ribs are tender. 2 garlic cloves, peeled and halved When the ribs are tender, increase CircoTherm® to 180°C with no added steam ½ tsp dried chilli flakes (or more to taste) and remove baking paper. Cook for up to 30 minutes or until ribs are golden and 1 tsp smoked paprika sticky. 1 tsp fennel seeds Remove the ribs from the oven and allow to cool for 5 minutes. Cut ribs using the Pinch of star anise rib bones as a guide. 100g brown sugar 2 tbsp olive oil NOTE 200g tomato sauce/ketchup If VarioSteam is not available, cover the ribs with aluminium foil when cooking for 2 tbsp cider vinegar the first 2 hours. Remove the foil for the last 30 minutes. 2 tbsp soy sauce THE NEFF AUSTRALIA COOKBOOK MAINS