Baby Got Back Ribs
Recipe: #31282
January 15, 2019
Categories: Ribs - Pork, Game/Sports Day, Oven Roast, No Eggs, Non-Dairy, Spices, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (487 g)
- Calories 912.2
- Total Fat - 42.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 259 mg
- Sodium - 1560.3 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 1.7 g
- Sugars - 46.6 g
- Protein - 69.3 g
- Calcium - 124.1 mg
- Iron - 4.4 mg
- Vitamin C - 4.3 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Preheat the oven to 150C with a rack in the middle position.
Step 2
Line a baking sheet with two layers of aluminium foil and set aside.
Step 3
In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt and cayenne.
Step 4
Apply the rub to the ribs, coating both sides and wrap each rack in aluminium foil and place on the prepared baking sheet in a single layers.
Step 5
Place the ribs in the oven and roast for 1 1/2 to 2 hours, testing at 1 1/2 hours for doneness.
Step 6
The meat is ready when it is tender and easy to pull away from the bone.
Step 7
Remove the ribs from the oven and carefully discard any pork juices from the pan.
Step 8
Leave the racks wrapped and set aside.
Step 9
Preheat the grill/broiler to its highest setting, with a rack in the top position.
Step 10
Unwrap the ribs and brush the top side with a thick layer of barbecue sauce.
Step 11
Place the ribs under the grill/broiler for about 10 minutes, or until deep brown.
Step 12
Remove the ribs and let rest, covered, for 10 minutes.
Step 13
Cut the racks into 2 rib portions and serve warm with white bread, extra barbecue sauce on the side and lots of napkins.
Step 14
To make the barbecue sauce, while the pork ribs cook - in a small bowl, stir together the jam, ktchup, Worcestershire sauce, mustard, vinegar and red pepper flakes.
Tips
No special items needed.
1 Reviews
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