Oven-Caramelized BBQ Ribs
Ingredients
- 1.2 kgPork spare ribs (whole)
- 2 tbspSmoked paprika
- 3 tbspBrown sugar
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 tbspHoney
- 50 mlRed wine vinegar
- 2 tbspsoy sauce
- 2 tbspSunflower oil
- 100 mlKetchup
- 1 tbspWorcestershire sauce
Method
Meat that falls off the bone at the slightest touch, coated in a dark, glossy glaze. The fat has rendered to nourish the meat, leaving a sticky crust with smoky notes.
- 1
Mix the smoked paprika, brown sugar, sea salt, and ground black pepper. Rub the pork ribs vigorously on all sides to work the spices into the meat.
- 2
Wrap the ribs tightly in parchment paper then aluminum foil. Bake at 140°C (285°F) for 2.5 hours. The meat should be tender and starting to pull away from the bones.
- 3
In a saucepan, sauté the chopped onion and garlic with a little oil. Add the honey, vinegar, soy sauce, ketchup, and Worcestershire sauce. Let reduce over low heat until the sauce coats the back of a spoon and is syrupy.
- 4
Unwrap the ribs and place them on a baking sheet. Brush generously with the sauce. Place under the oven broiler for 5 to 10 minutes while watching closely: the sauce should bubble and caramelize without burning.
Frequently asked questions
How do you get this dish right?
- Remove the thin white membrane on the bone side before applying the rub for better spice penetration.
- If the sauce is too thin, increase the heat: it should be sticky to the touch.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in the oven covered to prevent drying out.
