BABY BACK RIBS
I made ribs yesterday – because you get fall-off-the-bone deliciousness for practically no effort, at a fraction of the cost of going to a restaurant. I made 2 racks of ribs – you can scale the recipe up for as many as you want. 1 rack will easily feed 3 people if you’re making lots of salads and side dishes.
- 1 slab of baby back ribs (pork)
- BBQ sauce (use your favourite)
- BBQ rub:
- 2½ tablespoons paprika
- 2 tablespoons coarse salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Line the bottom of your oven with foil. (Trust me on this one!).
Preheat the oven to 150°C.
Remove the thin membrane on the inside of the ribs. (Loosen the end of the membrane with the back of a spoon, grip it with a paper towel and pull off. It comes off pretty easily).
Sprinkle BBQ rub liberally over both sides of the ribs and pat down.
Wrap ribs in foil, bake for 3 hours.
Remove ribs from the oven and allow it to rest for 30 minutes.
Open the edge of the foil and pour the liquid out.
Note:
I pour it into a jug and place it in the fridge. Once the fat has congealed I remove it, then use the liquid as an added flavouring in my dogs’ food.
At this point you can re-wrap the ribs and put them in the fridge for the next day.
Cut ribs into serving size portions, about 4 ribs per serving (unless you have hungry teenagers – then double it!)
Place on medium-hot grill for about 5 minutes per side, baste with BBQ sauce.
Serve with your favourite salads or side dishes.
Recipe and photo: Debbie Edwards
