Slow-cooked baby back pork ribs

Slow-cooked baby back pork ribs
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
487kcals
Fat
34.3g (12g saturated)
Protein
40.4g
Carbohydrates
3.5g (3.2g sugars)
Fibre
1.2g
Salt
0.3g
Calories
487kcals
Fat
34.3g (12g saturated)
Protein
40.4g
Carbohydrates
3.5g (3.2g sugars)
Fibre
1.2g
Salt
0.3g

Ingredients

  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp salt
  • ¼ tbsp ground black pepper
  • 4 racks (about 1kg) free-range baby back ribs
  • 100ml apple juice, plus an extra splash (optional)
  • Lime wedges for squeezing

Method

  1. Heat the oven to 140°C/120°C fan/gas 1. Mix the paprika, sugar, garlic powder, onion powder, salt and pepper in a small bowl. Put the ribs in a snug-fitting roasting tin, then coat with the spice rub. Pour in the apple juice, cover tightly with a double layer of foil and cook in the oven for 3 hours. Check after 1½ hours, adding another splash of apple juice if the ribs look dry (see Make Ahead).
  2. After 3 hours, remove the foil and drain the cooking juices into a saucepan. Heat the grill to high, then grill the ribs for 4-5 minutes until they brown (see tip). Bring the cooking juices to the boil, then bubble for 4-5 minutes until syrupy.
  3. Put the ribs on a board and brush with the sauce. Serve with lime wedges for squeezing.

delicious. tips

  1. 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.

  2. 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.

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