Barbecue pork ribs
Back ribs rubbed with spices, baked slowly in foil until tender, then glazed with a sticky homemade barbecue sauce in a hot oven.
Method
- 1
Heat the oven to 150°C.
- 2
Turn the racks bone side up, slide a knife under the thin membrane at one end, grip it with kitchen paper and pull it off.
- 3
Mix the rub ingredients and season both racks all over.
- 4
Wrap each rack tightly in a large sheet of foil, meat side up, and set them on a baking tray.
- 5
Bake until the meat has shrunk back from the bone ends and feels tender when pressed.
- 6
Meanwhile, simmer all the sauce ingredients in a small pan over low heat, stirring now and then, until thick and glossy.
- 7
Carefully open the foil, letting the steam escape away from you, and pour off the juices.
- 8
Turn the oven up to 220°C and move the ribs, unwrapped, onto a clean tray.
- 9
Brush the ribs generously with sauce and bake until it bubbles and darkens at the edges.
- 10
Brush with another coat of sauce and bake again to build a sticky glaze.
- 11
Rest the ribs for a few minutes, then cut between the bones and serve with the remaining sauce.
Notes
- Spare ribs are larger and fattier than back ribs. Give them 3 to 3.5 hours in the foil.
- To finish on a barbecue instead, glaze the tender ribs over medium heat for 4 to 5 minutes per side, watching for flare-ups.
- The sauce keeps for 2 weeks in a jar in the fridge.
Equipment
2 large baking trays, Foil, Small saucepan, Pastry brush, Sharp knife