Oven-baked pork ribs
Pork ribs cooked slowly in the oven with honey and paprika until they come away from the bone, with the smoked garlic salt giving the flavour of a smoker.
160 min · Serves 4
Ingredients
- 1.2 kg rack of pork ribs
- 2 tsp Xalte Smoked Garlic salt
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 2 tbsp honey
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (15 ml) olive oil
Method
- 1Preheat the oven to 160 °C and take the ribs out of the fridge. Pat them dry with kitchen paper on both sides.
- 2If the bone side has a shiny white membrane, remove it so the meat ends up more tender: lift a corner with the tip of a knife, grip it with kitchen paper and pull it off.
- 3In a small bowl, mix the 2 teaspoons of Xalte Smoked Garlic salt, the paprika and the cumin.
- 4Coat the ribs with the oil on both sides and sprinkle over the spice mixture, rubbing it in with your hands so it sticks. Put more on the meaty side than on the bone side.
- 5Place the ribs, meat-side up, on two large sheets of foil laid one on top of the other. Wrap them up and seal the edges well so no steam escapes, and place the parcel on a baking tray.
- 6Bake for 2 hours on the middle shelf. They are ready when the meat has pulled back about 1 cm from the tips of the bones and a knife slides in with no resistance.
- 7Take the tray out and raise the oven to 220 °C. Mix the honey with the vinegar, open the foil carefully, because very hot steam comes out, and brush the mixture all over the top of the ribs.
- 8Return them to the oven, with the foil open, for 10-15 minutes, until glossy and dark golden. Keep an eye on them from the 8-minute mark, because honey burns quickly.
- 9Rest for 5 minutes, move them to a board and cut between the bones. Serve the ribs with the juices left in the foil spooned over.
