Jan 2, 2011

Mouthwatering Saucy Ribs

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)

  1. Preheat the oven to 250 C.
  2. Rub the lemon juice all over the pork ribs.
  3. Mix the sugar, salt, pepper, rosemary and garlic powder. Rub the dry spice mix onto the ribs and let sit for five minutes.
  4. Place the ribs on a baking dish, bone side down. Cover with onion slices.
  5. Cover tightly with foil. 
  6. Lower the heat to 200 C and slow roast for two hours.
  7. Take the ribs out after two hours, and let sit for five minutes. Turn the heat up to the highest setting for five minutes.
  8. Remove the onion slices and drain the liquid that dripped from the meat. Reserve 1/2 cup.
  9. 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).
  10. Broil for fifteen minutes, remove from the oven and slather with sauce again.
  11. Broil for another fifteen minutes, then remove from the oven.
  12. Serve with fries or mashed potatoes.