Pork ribs recipe
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Preheat your oven to 150C conventional (130C fan) setting. For the barbecue rub, combine all the dry ingredients in a small bowl and mix well. Reserve about a third. Sprinkle the remaining two-thirds over both racks of ribs and rub well.
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Place each rack of ribs on a sheet of baking paper, wrap, and then wrap in a sheet of aluminum foil. Close tightly. You may need to use two sheets per shelf. Place the wrapped packets on a large tray.
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Place the tray in the center of the oven and slowly roast the ribs for 3 hours, then open a corner and see if you can easily pull the rib bone away from the meat with minimal effort. If yes, rewrap to keep moist and set aside until ready to grill. If not, continue cooking for another 30 minutes.
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While the ribs are frying, prepare your sauce. Combine butter, garlic, and ginger in a small saucepan set over medium heat. Sauté for 2-3 minutes until the garlic and ginger soften slightly. Add the reserved rub and remaining sauce ingredients and cook over low heat, stirring occasionally, until the sauce has reduced by about two-thirds and is thick and glossy, 8 to 10 minutes. Set aside.
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Once ready and sufficiently cooked, open the rib packets and add any juices to your sauce.
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Preheat your outdoor grill or oven grill to medium-high heat (about 200C). Place your ribs on the grill or on a tray under the oven rack and cook for a few minutes on each side until well browned. Once charred, leave the ribs on the grill and start basting them with barbecue sauce. Continue cooking until the glaze really sticks to the ribs but doesn’t burn. Continue turning and basting until the ribs are nicely glazed and charred. I like to reserve some sauce for the table.
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Cut into individual ribs and serve with extra sauce.
