Appetisers Side Dishes

Ribs, Ribs, Ribs!

Ribs
Written by Chinny's Kitchen

It’s a long weekend and (pseudo-)summer so ribs is a must! Fortunately, finger-lickin’ good ribs don’t have to be done on the grill (thank God for that – London weather has been incredibly indecisive over the last few days!) I’ve come up with the bestest recipe for the bestest oven-baked ribs ever! They’re tender, sweet, spicy and sticky – perfect as an appetiser or as a main for dinner.

Ribs Ribs Ribs!
 
Prep time
Cook time
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Finger-lickin' good sweet & spicy sticky ribs oven-baked to perfection!
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 6 Pieces
Ingredients
  • 500g Pork Ribs

    Spice Rub
  • ¼ cup Brown Sugar
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Himalayan Pink Salt
  • ¼ tsp All Spice
  • ¼ tsp Smoked Paprika
  • ½ tsp Cyder Vinegar
  • ½ tsp Maple Syrup
  • Pinch of Black Pepper
  • Pinch of Cinnamon

    BBQ Glaze
  • 2 tbs Levi Roots Reggae Reggae Sauce

  • Spring onions to garnish
Instructions
  1. Rinse your ribs and if you're using a rack of ribs, remove the membrane.
  2. Mix your spice rub ingredients together in a bowl until fully combined.
  3. Rub your spice rub on all sides of your ribs.
  4. Line your baking tray with tin foil. Cover the ribs and tray with another layer of tin foil. Allow to marinate for one to two hours in the fridge.
  5. Preheat your oven to 150°C for 15-20 mins before putting your ribs in.
  6. Bake your ribs for 2½ hours on the middle tray.
  7. When ready, the flesh should peel back from the bones - the meat should be nice and tender. If not, allow your meat to cook for longer, checking in every 15 mins.
  8. When ready, use a food brush or spatula and coat the top side of your ribs with the bbq sauce.
  9. Place in the oven at 100°C and allow to cook for 10-15 mins.
  10. When ready, coat the other side with bbq sauce and repeat the step above.
  11. Finally, serve and enjoy! Garnish with spring onions if you're feeling fancy. No cutlery allowed!

I enjoyed these bad boys with a side of my sweet potato mash and it was a meal fit for royalty. Nom nom nom nom nom! I could hardly sit still, it felt like a party in my mouth and I was dancing the night away – it’s THAT good! Alternatively, you could choose to enjoy these with a simple side salad or steamed vegetables. The great thing about ribs is they’re quite versatile in terms of pairing – almost anything goes.

If you get a chance to try this recipe, I’d love to hear/see how it turned out! You can find me on InstagramPinterestFacebook and Twitter, share your creation using the hashtag #chinnyskitchen.

Thanks for reading, love you like I love these ribs! x

About the author

Chinny's Kitchen

I'm Chinny - Londoner and foodie. I've had a love affair with food for as long as I remember and, for me, the kitchen is the ultimate playground. Inspired by a love of good food and my busy lifestyle, I created Chinny's Kitchen to share a variety of quick, easy, healthy, indulgent and always delicious recipes, food/health tips and general ways to have more fun with food. I develop new recipes, reinvent classics and eat tirelessly in adventurous corners around town.