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Slow-cooked baby back pork ribs

Slow-cooked baby back pork ribs

Name: Slow-cooked baby back pork ribs
Yield: Serves 4
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

Easy
August 2019

Easy
August 2019

Test kitchen approved

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.

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

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

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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

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.

delicious. tips

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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