34min 4 ppl
Baby Back Ribs
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
590 kcalper person
Protein 38g
Carbs 22g
Fats 38g
About this dish
Racks of baby back ribs rubbed with brown sugar and paprika, slow-roasted until the meat pulls back from the bone, then glazed with barbecue sauce under a hot grill.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Meat & Poultry
- Pork ribstwo baby back racks, membrane removed1.6 kg
Dried Goods
- Light brown sugar40 g
Spices & Seasonings
- Smoked paprika2 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Cayenne pepper0.5 tsp
- Salt1.5 tsp
Oils & Condiments
- ketchupfor the barbecue glaze180 g
- Cider Vinegar1 tbsp
- Worcestershire sauce1 tbsp
Utensils
- Roasting Tray
- Mixing bowl
- Meat thermometer
- Tongs
Method
1
Preheat the oven to 150°C and remove the thin membrane from the back of each rack of ribs.
Approx. 8 minutes
2
Mix the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper and salt, then rub all over the ribs.
Approx. 5 minutes
3
Wrap the ribs tightly in foil and roast for 3 hours, until the meat has pulled back from the bone ends and is tender enough to tear with gentle pressure.
Approx. 15 minutes
4
While the ribs roast, stir together the ketchup, cider vinegar and Worcestershire sauce to make the glaze.
Approx. 2 minutes
5
Unwrap the ribs, brush generously with the glaze and grill under a hot overhead grill for 5 minutes until the glaze is sticky and lightly charred.
Approx. 5 minutes
6
Rest the ribs for 5 minutes before slicing between the bones to serve.
Approx. 5 minutes
