Ribs…again!

Since I’ve already done two posts on ribs, I thought I’d just post up the links to the recipes I used for my latest experiment: spicy oven-baked pork ribs.

For the dry rub: http://billbrady.wordpress.com/2010/06/18/fathers-day-favorite-barbecued-pork-ribs/

Note: I would normally try to get this dry rub onto the ribs the night before, although I marinated the ribs this time for about 2 hours before I started cooking – tasted great!

Also, those a bit wary of spice but who still want that “kick” should maybe halve the amount of chili and cayenne, or omit one of those from the mix.

For the sauce: http://www.epicurious.com/recipes/food/views/Sticky-Spicy-Ribs-234660

I set the ribs on top of a water bath (oven tray + tin toil + water + oven rack + ribs) and then wrapped the entire tray in tin foil. That goes very carefully into the oven at 200 (celcius) for about 2 hours. After that, take off the tin foil on the outside and baste the ribs in the sauce. I basted each side twice over an hour.

For some reason I get such intense cravings for ribs so this will definitely not be my last post on ribs!

Success with ribs

Ribs are a strange passion of mine – they’re messy, far from feminine and every time I order a rack of ribs people stare at me with what I’d like to think is a mixture of surprise and admiration. I’ve had many amazing rib meals but I’ve also had a fair share of mediocre ribs, one of which was at a certain local pub (quantity over quality) and another was my own forgettable first attempt.

My boyfriend got some really sound rib-cooking advice from a workmate who use to be a chef and I had been tormented by severe rib cravings for about a month before we finally cooked them last weekend.

We used pork spareribs, with a dry rub of pretty much everything I had in my spices drawer: dry mustard, paprika, chilli, nutmeg, allspice, salt and cracked pepper. I’m not sure why I put allspice or nutmeg in it but it turned out just fine.

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Photo: Tao Lin

I dry rubbed the ribs, cling filmed and refrigerated them until it was time for cooking.

Photo: Tao Lin

Photo: Tao Lin

The oven was preheated to about 225˚C (not fan-forced), which we found out later was probably a bit too high.

We lay down foil on an oven tray, filled the tray with water, placed a metal rack on the tray and then the ribs on top of the rack. We then covered it all with foil and placed it into the oven for 2 hours.

By that time the meat came off the bone really nicely so we started basting the ribs in a honey BBQ sauce – each side twice before we finished the cooking process. I have to admit that we technically cheated with the sauce because it came from a bottle but I guess that’s something to improve on for next time!

Photo: Tao Lin

Photo: Tao Lin

These were genuinely some of the nicest ribs I’ve had in a while and what made the experience even nicer was being able to go through the process with my partner. There’s definitely something incredibly attractive about a man who can cook!