“This recipe for oven-baked pork ribs is a Sunday night favourite in our home, served with a potato salad and cheesy coleslaw – the major problem we always have is who gets the last rib!”
– Sasha Conlan
- 1kg Iberico Pork St Louis Spare Ribs
- Salt and black pepper Sweet and Spicy Barbecue Sauce (Enough for four serves of the recipe)
- 1 tablespoon olive oil
- ¼ cup finely diced onion
- ½ teaspoon ground cumin
- ½ cup ketchup
- 1 tablespoon hot chilli sauce or Sriracha
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper, to taste
- Preheat oven to 135°C.
- If the ribs still have the thin membrane covering the back of the rack, remove it. Gently slide a knife under the membrane, then use your fingers to pull the membrane away from the bones.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. You may need to cut the ribs in half for them to fit into the pan.
- Cover the pan or baking sheet tightly with aluminium foil, and then bake until the meat falls easily from the bones. This should take from 2.5 to 3.5 hours. Check the ribs after two hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- To make the barbecue sauce, heat olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent – this should take between five to eight minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add ketchup, hot chilli sauce, brown sugar, and apple cider vinegar. Stir to combine, then season with salt and cook for two minutes.
- Once the ribs are ready, discard the aluminium foil and generously brush both sides with barbecue sauce to serve.
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