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Spiced Baby Back Ribs

The secret for really delicious ribs is to cook them in oven until they are melting away from the bone. You can then finish either on the BBQ or in the oven.  You can use shop bought BBQ sauce or use my recipe.

I’ve always been put off ribs because I thought they would be too fatty but these have converted me!

2 x 550g pork rib rack

2 cloves garlic, crushed

3 tbsp jerk or cajun seasoning (or any BBQ seasoning of your choice)

BBQ sauce

4 spring onions, sliced

100g soft light brown sugar

100g tomato ketchup

30ml red wine vinegar

1 tbsp Worcester sauce

1 tbsp mustard powder

1 red chilli (I used scotch bonnet)

200g pineapple chunks

2 tbsp soy sauce

Remove the ribs from the packaging and pat dry and bring to room temperature.

Pre heat the oven to 130C fan. Tear two large sheets of tin foil (enough to wrap each rib rack in a parcel). Season the racks on both sides, smear with garlic then finish with the jerk seasoning. Place each rack in the middle of the pieces of foil. Pull the sides up and add a tbsp of water to each parcel. scrunch it all together making a tent at the top and sealing it all over. Put the racks on a baking tray and cook for two to two and half hours (check after 2 hours). The ribs should be tender and almost falling off the bone.

If making a BBQ sauce rather than using a shop bought version, put all the ingredients in a blender and blend until smooth.

When the pork is cooked, open the parcels and brush all over with BBQ sauce. If cooking in the oven, return the open parcels to the oven and cook for a further 20 minutes, basting generously every 5 minutes. Alternatively, if using the BBQ, baste the ribs, and place the open foil parcels on the BBQ and cook for 20 minutes, basting all the time.

Spiced baby back ribs ready to go into the oven
Spiced baby back ribs finishing on the BBQ
Spiced baby back ribs demolished
Spiced baby back ribs

Spicy baby back ribs

Jules
The secret for really delicious ribs is to cook them in oven until they are melting away from the bone. You can then finish either on the BBQ or in the oven.
You can use shop bought BBQ sauce or use my recipe.
I've always been put off ribs because I thought they would be too fatty but these have converted me!
No ratings yet
Prep Time 30 mins
Cook Time 2 hrs 20 mins
Course Main Course
Servings 4 people
Calories 673 kcal

Ingredients
  

  • 2 x 550 g pork rib rack
  • 2 cloves garlic crushed
  • 3 tbsp jerk seasoning (or a seasoning of your choice)

BBQ sauce

  • 4 spring onions finely sliced
  • 1 scotch bonnet chilli finely chopped
  • 100 g soft light brown sugar
  • 100 g tomato ketchup
  • 30 ml red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp mustard powder
  • 200 g pineapple chunks
  • 2 tbsp soy sauce

Instructions
 

  • Remove the ribs from the packaging and pat dry and bring to room temperature.
  • Pre heat the oven to 130C fan. Tear two large sheets of tin foil (enough to wrap each rib rack in a parcel). Season the racks on both sides, smear with garlic then finish with the jerk seasoning. Place each rack in the middle of the pieces of foil. Pull the sides up and add a tbsp of water to each parcel. scrunch it all together making a tent at the top and sealing it all over. Put the racks on a baking tray and cook for two to two and half hours (check after 2 hours). The ribs should be tender and almost falling off the bone.
  • If making a BBQ sauce rather than using a shop bought version, put all the ingredients in a blender and blend until smooth.
  • When the pork is cooked, open the parcels and brush all over with BBQ sauce. If cooking in the oven, return the open parcels to the oven and cook for a further 20 minutes, basting generously every 5 minutes. Alternatively, if using the BBQ, baste the ribs, and place the open foil parcels on the BBQ and cook for 20 minutes, basting all the time.

Nutrition

Calories: 673kcalCarbohydrates: 43gProtein: 30gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 140mgSodium: 932mgPotassium: 728mgFiber: 2gSugar: 38gVitamin A: 301IUVitamin C: 13mgCalcium: 87mgIron: 3mg
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