Slow-baked pork ribs with chipotle

Ingredients

• 1.2 kg rack of pork ribs
• 2 tsp Xalte Chipotle salt
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp honey
• 1 lime

Method

1. 1Take the ribs out of the fridge 20 minutes ahead and preheat the oven to 150 °C.
2. 2Pat the rack dry on both sides with kitchen paper. If there is a thin white membrane on the bone side, lift a corner with the tip of a knife and pull it off using kitchen paper to grip; this makes the meat more tender.
3. 3Peel the garlic cloves and chop them very finely. Mix them in a bowl with the 2 tsp of Xalte Chipotle salt, the sugar, the cumin and the oil to make a paste.
4. 4Spread the paste over both sides of the rack, rubbing with your hands so it gets everywhere.
5. 5Lay the rack on a large sheet of foil, meat side up, and close it into a tightly sealed parcel so no steam escapes. Place it on a baking tray.
6. 6Bake for 2 hours on the middle shelf. It is ready when the meat has pulled back from the tips of the bones and a knife slides between two ribs with no resistance.
7. 7Take the tray out and turn the oven up to 220 °C. Squeeze the lime, mix it with the honey, open the foil carefully because very hot steam comes out, and brush the meat with the mixture.
8. 8Bake uncovered for 10 to 15 minutes, until the surface is glossy, browned and bubbling at the edges.
9. 9Rest for 5 minutes and cut between the bones to separate the ribs. Serve them on a platter with the juices left in the foil spooned over.