This is a favourite as a starter, side dish or an addition to your BBQ buffet offering. Cook in the oven really low an slow to ensure the fat of the meat and spices are well infused into your ribs – I promise, these will not disappoint – Lipsmaking sticky and sumptuous.
INGREDIENTS:
2 Racks of pork ribs (ensure membrane has been removed but don’t worry about any fatty areas as it helps with flavour in your baking) – mine are Baby Ribs. The more meat on the ribs, the slightly longer you will have to bake them – the more meat to eat!
You can follow the ingredients below, but is spice is a problem, them leave it out.
THE RUB INGREDIENTS:
1 Teasp. salt
1 Teasp. black pepper
2 Teasp. powdered garlic
3 Teasp. powdered sweet paprika (optional)
1 1/2 Tblsp. brown sugar / white sugar can do as well
2 Tablsp. Virgin olive oil
CHILLI MARINADE: – found in Spicy Chicken Wings recipe HERE
5 – 6 tablespoon kecap manis (sweet soya sauce)
1 tablespoon olive oil
1 teaspoon powdered garlic
1 heaped teaspoon powdered ginger
1 heaped teaspoon powdered cumin
1 – 2 tablespoon runny honey
1 tablespoon brown sugar (depends on how sweet you want it)
1 1/2 tablespoon sambal oelek (Optional – depends on how spicy you would like)
YOUR STARTER CHOPPING BOARD
Make sure the membrane has been removed – your Butcher can do this for you easily. Chop up the ribs into manageable pieces to ensure easier preparation and eventual baking in one or 2 trays.
Drizzle your ribs in the olive oil. Rub the oil in and leave in the fridge for 10 – 20 minutes to allow the oil to to soak in. Make sure you constantly turn them for over all coverage.
While the ribs are soaking, prepare you rub contents in a separate dish.
Make sure you mix them together well.
Take your ribs out of the fridge and start to gently rub in your mix all over the ribs until well coated. Leave aside for the contents to infuse in the fridge for 10 – 20 minutes. Ensure the ribs are regularly turned, to ensure they are well covered in the mix evenly.
You should notice that your ribs change to a richer colour. Your ribs should be ready for your baking tray (I line mine with foil to catch any juices).
Cover your tray with foil to seal in the flavours. Bake your ribs in the oven really slow in a medium heat for around 3 hours or until you think they are starting to be tender & fairly cooked. If you use 2 trays, at half way through cooking time, exchange top tray with the lower to ensure an even cook.
Obviously the meat will shrink away from the bone a little, but use your cooking instinct here to ensure the meat hasn’t over cooked and totally fallen away from the bone.
Put the ribs aside while you prepare the marinade ingredients into a bowl – just like you would in the Spicy Chicken Wings recipe HERE.
Place the marinade ingredients into a bowl.
Make sure the marinade is well mixed.
Richly coat the ribs, cover again with foil top and slowly bake in the oven for a further hour, low and slow, or until they look tender and juicy.
You can slice each rib and serve with a colourful salad and Chilli Slaw (as can be viewed in recipe) HERE. You can use the excess sauce to drizzle over the ribs.
Or as a side dish with Chilli Slaw (HERE)- the sweetness of the ribs will counter the tangy Chilli Slaw. I hope that you will enjoy
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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