MeatAlison Lambert

BABY BACK RIBS

MeatAlison Lambert
My children love when we cook ribs for dinner as it is one of the few times they are allowed to get stuck in with their hands and get as messy as they like.
Baby back ribs are not from a baby pig they are actually shorter than the more common ribs because they are connected to the backbone which is nestle underneath the loin muscle where the meat is juicy and tender.

2kg baby back ribs

For the rub:
½ cup brown sugar
¼ cup paprika
1Tbsp black pepper
1 Tbsp salt
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cayenne

For Sauce:
1 cup ketchup
¼ cup water
¼ cup brown sugar
¼ cup vinegar
2Tbsp olive oil
2 Tbsp paprika
1 Tbsp chili powder
2 cloves garlic, minced
1 tsp cayenne

Method
Preheat oven 160C

Mix together all the ingredients for the rub first you then want to massage it into the ribs so it penetrates into the flesh. Place the ribs onto a baking tray, you may need two as you don’t want to over crowd the bones. Place into hot oven and cook gently for 1 hour ensuring that you rotate them.

Meanwhile prepare the sauce by adding all the ingredients into a medium size pot and cook gently for 15 minutes to allow all the flavours to mingle.

When your ribs are looking golden and tender generously brush over some of the sauce and return to the oven for another 30 minutes or until the ribs look gooey, sticky and messy (don’t forget to turn them throughout cooking). Serve them with any extra sauce and plenty of napkins!