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)
- 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
- 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).
- 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.
- Put the ribs on a board and brush with the sauce. Serve with lime wedges for squeezing.
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.
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