Ingredients
– 3 racks of small pork ribs, approx. 500g each
– 1.5 litres dandelion & burdock
– 2 star anise
– 8 whole allspice berries
For the glaze:
– 200ml dandelion & burdock
– 6 tbsp soft brown sugar
– 6 tbsp tomato ketchup
– 1 1/2 tbsp Dijon mustard
– 2 tsp Worcestershire sauce
– 3 tsp dark soy sauce
– 1 tsp ground allspice
– 2 tsp Cocoa powder
– 2 tsp Chilli powder