In the past whether I tried ribs in a restaurant or making them at home, I have never enjoyed them. I always found them too sweet and not something that I loved. But my son asked if I would make ribs one night and by chance I had some in the freezer. So while we were mucking around at the dinner table looking through Snoop Dogg's cookbook I came across his Baby Got Back Ribs, I just knew I had to try it, the very next day.
Well we loved them, these were the best ribs I have ever had, I honestly will not make any other version. They had the perfect balance of flavours, they were spicy, but not too spicy, the were sweet, but not too sweet, they were delicious. And don't get me started on his homemade barbecue sauce, that you don't even have to cook. It was delicious, and I normally don't even like barbecue sauce.
This recipe was easy to make, I actually started it before my afternoon run with my kids sports. I made the barbecue sauce and prepared the ribs for the oven. Then just before I left, I popped them in the oven to cook for two hours. Then when I got back two hours later, I just finished off the ribs with the addition of the sauce and grilling them to make them extra delicious.
With cooking time, as each oven is different, cooking times may vary, just bake them until the bones can separate from the meat easily and the meat is tender.
My husband who normally hates sweet American ribs, loved these, my kids could not stop eating them.
So here you have a recipe that was easy and absolutely delicious. Something you need to try.
2 racks (about 2.1kg) pork baby back ribs
¾ cup (150g) packed light brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1½ cups (430g) barbecue sauce
½ cup [150 g] apricot jam
¼ cup [65 g] ketchup
2 Tbsp Worcestershire Sauce
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 teaspoon red chilli flakes
In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt, and cayenne. Apply the rub to the ribs, coating both sides. Place a sheet of aluminium foil large enough to cover one rack of ribs on a work bench, place a sheet of baking paper on top, place one rib on top of the baking paper, then top with another sheet of baking paper, then wrap up the rib completely with the aluminium foil and place on the prepared baking sheet in a single layer. Repeat with second rib. The baking paper just makes sure the foil doesn't stick to the ribs.
Place the ribs in the oven and roast for 2 to 2½ hours, testing at 2 hours for doneness. The meat is ready when it’s tender and easy to pull away from the bone. Remove the ribs from the oven and carefully discard any pork juices from the pan. Leave the racks wrapped and set aside.
Make the barbecue sauce: While the pork ribs bake, in a small bowl, stir together, the jam, ketchup, Worcestershire sauce, mustard, vinegar and red chilli flakes.
Preheat the oven grill to its highest setting, with a rack in the top position.
Unwrap the ribs, discard all the baking paper and brush the top side with a thick layer of barbecue sauce. Place the ribs under the grill for about 10 minutes, or until deep brown.
Remove the ribs and let rest, covered, for 10 minutes. Cut the racks into 2-rib portions. Serve warm with white bread, extra barbecue sauce on the side, and lots of napkins.
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