Slow-cooked baby back pork ribs
- August 2019
- Serves 4
- Hands-on time 20 mins, oven time 3 hours
Our tender, fall-off-the-bone, baby back pork ribs are much easier to make than you might expect and are a great option for a tasty weeknight supper.
Save half the batch to make these Chinese-style sticky pork ribs another evening.
- 34.3g (12g saturated)
- 3.5g (3.2g sugars)
To freeze: After step 1, cool the racks, then cut into individual ribs and wrap well. Put the cooking liquid in a separate bag, then freeze both for up to 3 months. Defrost in the fridge before finishing the recipe.
Make the recipe up to the end of step 1, up to 2 days ahead, drain off the cooking liquid, cover and chill separately. Bring to room temperature, then complete the recipe to serve. Or follow the freezing instructions.
Rate & review