
Preparation time: 5
minutes
Cooking time: 1 hour and
15 minutes
INGREDIENTS:
1 kilo baby back pork ribs
3 tbsp. chili powder
1 tsp. rock salt
1 jar 250g blackberry/
raspberry jams
½ cup tomato catchup
1 tbsp. red wine vinegar
Ground pepper to taste
PROCEDURE:
1. Arrange the oven rock
upper and lower thirds of the oven and pre-heat 375 degrees F.
2. Line 2 baking sheets
with foil and arrange the ribs meat side up.
3. Stir the chili, salt
and pepper and rub mixture all over the ribs.
4. Cover the ribs tightly
with foil and bake on the upper shells for 30 minutes.
5. Then move ribs to lower
shelf and bake for a further 30 minutes.
6. Remove the foil and
bake the ribs until tender, 15-20 minutes.
7. In a small sauce pan
combine jam, ketchup, and wine vinegar.
8. Cook over medium heat,
stir often, until glaze comes to boil, about 5 minutes.
9. Remove from heat.
10. Now you can use a
barbecue grill or your oven grill.
11. Pour off any melted
fat from the baking sheets to prevent flame ups.
12. Brush the glaze on the
ribs and broil or BBQ until crisp about 2 minutes on each side.
13. Slice the ribs into
individual portion and serve.
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