Pork ribs with BBQ sauce. No need for a barbecue here.
Sweet and spicy, juicy, melt in the mouth ribs, done in a way that you can’t go wrong with. 100% intrepid, 100% result. Served traditionally with chips, side of coleslaw, or healthier with just a salad.
As a procedure, it’s easy peasy, just time-consuming, but the effort is well rewarded in the end. And still, you just have to wait for them to cook, they’re made mostly in the oven.
- 1 whole meaty ribs rack (1-1,5kg)
- salt, pepper, BBQ sauce
- Tabasco (optional)
The BBQ sauce saves some time if you have it in the fridge, but there are recipes out there for home made BBQ sauces, from extra easy to complicated.
Pick whatever suits you. And the Tabasco at the end, optional if you want to go the spicy roue, use the milder chipotle Tabasco, just dash over the top.
And now we take this rack of pork ribs and we cut it in two, like a healthy man’s portion each. Both pieces go into a pot of boiling water to cover them, then the fire is reduced, and they simmer gently for about one hour, covered. Meanwhile, preheat your oven to 160C.
Take the pork ribs out after one hour, wash them well and place them in a roasting tray. Sprinkle salt and pepper over them, splash some olive oil.
Add half a glass of water in the tray (use white wine in you want). Cover well with aluminum foil and bang them in the oven. One and a half, two and a half hours now, depending on the size of the ribs.
Check them after one and a half hours. If the bones come out when you pull on them easy, they’re done.
Now take the foil off and add the sauce, coat the pork ribs well in the sweet and spicy sauce, put them back in the oven for 20 minutes.