This is one of my favorite people’s (Mr Smith) favorite meal, so this was made for him :).
Pork ribs are a general crowd pleaser and very versatile. They can be grilled, braised in a slow cooker or roasted in an oven.
There are 3 general types of ribs;
Country style ribs are the meatiest of the rib varieties. They are cut from the sirloin end of the pork loin. They are often used for braising and does well in slow cooker.
Spare ribs are cut from the belly and have up to 14 ribs per slabs. This is the most common type of ribs and it is most enjoyable as finger food.
Loin back ribs come from the blade and center section of a pig’s loin and also known as baby back ribs as they are smaller than spare ribs. Each slab usually contain 10 to 12 ribs.
Prep time: 24 hours
Cook time: 1 hour
1.5kg baby back ribs
Place the ribs in a large bowl. Sprinkle evenly with spice mix, salt and pepper, pour a glug of olive oil and lemon juice. Rub it into meat with your fingers, refrigerate ribs, covered, for 2 to 24 hours before cooking to allow the flavours to soak into the meat.
Preheat the oven to 180°. Place the ribs bone side down. Roast, uncovered for 1 hour
If desired, brush ribs with sauce about 30 minutes into cooking, return to oven uncovered for another 30 minutes or until the ribs are tender.
Ribs can be eaten alone as an appetiser or with boiled rice or chips and vegetables.