Friday, November 8, 2013


 Pork ribs are popular in Asian and North American cuisines, and are usually baked, grilled or smoked. Baby back ribs are cut from the loin section. This baby back ribs are smaller, less fatty, and naturally tenderer.

Preparation time: 5 minutes
Cooking time: 1 hour and 15 minutes

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

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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