Ah, the new year has finally come. And I have decided on a new watermark for my resized photos, just to be on a more professional vibe this year. Anyway, I have been quite busy this holiday season, due to a lot of homework from which I was lagging behind. So I left most of the cooking to my older sister, which I thought was appropriate since she was set to leave the country this year.
The rack of ribs you see in the photo above was just one of the six racks I baked as Alex requested for one of our trips. Yes, I am really behind with the blog posts too, but there's no such thing as too late, right? The ribs were literally fall-off-the-bone tender, really packed with flavor, and juicy. And it did start a new trend for special occasions in our house: no more barbecued meat on skewers, the ribs have replaced them almost instantly. Alex loved them a lot, too.
You too can make your own. The recipe may seem complicated but it's really simple. Here's how:
pork ribs, about 2.5 kg, preferably from the belly part
2 tbsp rock salt
1/2 cup sugar
1 large white onion, sliced into 1/2 inch thick slices
1 tbsp garlic powder
2 tsp crushed dried rosemary
1 tbsp ground black pepper
juice of 1 medium lemon
1 1/2 cup barbecue sauce (I used hickory-flavored)
- Preheat the oven to 250 C.
- Rub the lemon juice all over the pork ribs.
- Mix the sugar, salt, pepper, rosemary and garlic powder. Rub the dry spice mix onto the ribs and let sit for five minutes.
- Place the ribs on a baking dish, bone side down. Cover with onion slices.
- Cover tightly with foil.
- Lower the heat to 200 C and slow roast for two hours.
- Take the ribs out after two hours, and let sit for five minutes. Turn the heat up to the highest setting for five minutes.
- Remove the onion slices and drain the liquid that dripped from the meat. Reserve 1/2 cup.
- Mix the reserved liquid with the barbecue sauce, then slather generously over the ribs. Place on an oven-proof rack inside a baking tray (to make cleanup easy).
- Broil for fifteen minutes, remove from the oven and slather with sauce again.
- Broil for another fifteen minutes, then remove from the oven.
- Serve with fries or mashed potatoes.