~Time: 3 hours ~Level: EASY ~Budget: medium-high.
This is the easiest recipe for the best home made ribs I've ever had. These juicy pork ribs tantalize the taste buds with their succulent tenderness and flavourful profile. Slow-cooked to perfection, each bite unveils a symphony of savoury sensations, as the tender meat effortlessly falls off the bone. Glazed with a luscious concoction of tangy barbecue sauce or a sweet and spiced rub, these ribs boast an amazing balance of smokiness and sweetness. Whether served as a delectable appetizer or the star of a backyard barbecue feast, these juice-dripping pork ribs are every meatlover's dream.
BBQ Pork Ribs
Ingredients
2 racks of raw pork ribs
100g brown sugar
1 tsp sea salt
1 tsp black pepper
1 tbsp paprika powder
1 tbsp garlic powder
450 ml BBQ sauce
half a white cabbage
2 tbsp olive oil
za'atar spices
salt and pepper
Method
Preheat the oven to 150°C and line a baking tray with aluminium foil.
Remove the membrane of the ribs, rinse them with water and place them on top of the foil. Mix all the dry ingredients together and rub this mixture on the ribs. Top with another layer of aluminium foil and wrap the ribs completely. Place in the oven for 2 hours and 15 minutes.
Meanwhile, cut up the cabbage in 2cm thick slices. Place in an oven tray, drizzle over the olive oil and sprinkle with za'atar, salt and pepper. Set aside.
When the ribs are done, take them out, change the oven setting to broil (on 220°C) and slide in the cabbage. Leave this to roast for at least 30 minutes. Be careful not to burn the cabbage too much on the top. Flip halfway or cover with some foil near the end.
From the ribs, take off the top aluminium foil and drain the juice from the baking tray. Cover the ribs in BBQ sauce and spread out evenly over both sides with a brush or a fork. Then place in the oven next to the cabbage and broil for 10-15 minutes, flipping the ribs over halfway.
Take everything out of the oven and serve. ENJOY!
Wine pairing
Every BBQ flavoured dish goes great with Malbec, it's just a pairing meant-to-be. For this heavily meat based dish, go for a fuller bodied Malbec with lots of tannins.
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