Return

Oven-Baked Iberico Pork St Louis Spare Ribs

Oven-Baked Iberico Pork St Louis Spare Ribs

Serves 4

INGREDIENTS

RIBS

0.9-1.1kg Iberico Pork St Louis Spare Ribs
Salt and black pepper

SWEET AND SPICY BARBECUE SAUCE

1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup
1 tablespoon hot chili sauce or Sriracha
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

METHOD

PREPARE RIBS

  1. Heat oven to 135°C.
  2. If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  3. Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  4. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. Check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.

    MAKE BARBECUE SAUCE

    1. While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
    2. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
    3. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

    TO FINISH

    1. Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
    2. Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)


    STORING AND REHEATING

    1. Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
    2. To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.

    Recipe Credits: Inspired Taste

    ADD ONE OF EACH TO CART
    • $17.90
    • For one of each item
    Calderon & Ramos
    $3.58/100g Frozen
    ADD ONE OF EACH TO CART
    • $17.90
    • For one of each item

    Previous Recipe Next Recipe