FV22-09-1010
Back home we only have BBQ the grill version. We also marinate in a sauce concoction.
This time I've decided to get out of my comfort zone and use a totally different way of cooking ribs, in the oven, dry rub, broiler pan, broiler, BBQ sauce and still have the same result,,, finger lickin ribs!
Tip 1: If you don't have a broiler pan, improvise! I did. I used my all metal wok, fill it with apple juice, used french fries oven pan as the top portion and voila, instant broiler pan!
Tip 2: You can use as little or as much BBQ sauce as you want. You can even omit it if you are happy with the dry rub flavour.
Tip 3: Be as messy as you want.
Tip 4: Because this dish doesn't have lots of active time, take it as the perfect opportunity to prepare your side dish(es)
Tip 5: Dry rub will last for months so make as much as you want and keep it for your next BBQ
Total time:
24 hours marinate
2 1/2 hours roasting time
10 minutes or so broiling time
INGREDIENTS
Dry Rub
1/2 cup brown sugar
1/4 cup sweet spanish paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic and herb powder (or just plain garlic powder will do)
1 teaspoon cayenne
1 kilo pork ribs
4 cups apple juice
favourite bbq sauce
Using dry rub, marinate the ribs overnight.
Pre-heat your oven at 300 degrees Fahrenheit.
Fill the bottom section of the broiler pan with apple juice while you lay out your ribs on the top section.
Enclosed the whole broiler using aluminum foil. This ensures the ribs gets all the gloriousness of the apple juice steam. This helps the ribs cook without losing flavour.
Roast the ribs for 1 1/2 hour.
Take it out and slather your favourite BBQ sauce on each rib before covering it once more with tin foil and putting it back to the oven for another hour.
Take your ribs out of your broiler pan and place it on a shallow baking pan. Place it under oven broiler to caramelised the sauce. Cook it until it's charred the way you prefer it to be.
Serve immediately with rice, chips, wedge, mash... serve it with whatever side dish you want! Enjoy getting your fingers all sticky and messy.
Back home we only have BBQ the grill version. We also marinate in a sauce concoction.
This time I've decided to get out of my comfort zone and use a totally different way of cooking ribs, in the oven, dry rub, broiler pan, broiler, BBQ sauce and still have the same result,,, finger lickin ribs!
Tip 1: If you don't have a broiler pan, improvise! I did. I used my all metal wok, fill it with apple juice, used french fries oven pan as the top portion and voila, instant broiler pan!
Tip 2: You can use as little or as much BBQ sauce as you want. You can even omit it if you are happy with the dry rub flavour.
Tip 3: Be as messy as you want.
Tip 4: Because this dish doesn't have lots of active time, take it as the perfect opportunity to prepare your side dish(es)
Tip 5: Dry rub will last for months so make as much as you want and keep it for your next BBQ
Total time:
24 hours marinate
2 1/2 hours roasting time
10 minutes or so broiling time
INGREDIENTS
Dry Rub
1/2 cup brown sugar
1/4 cup sweet spanish paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic and herb powder (or just plain garlic powder will do)
1 teaspoon cayenne
1 kilo pork ribs
4 cups apple juice
favourite bbq sauce
Using dry rub, marinate the ribs overnight.
Pre-heat your oven at 300 degrees Fahrenheit.
Fill the bottom section of the broiler pan with apple juice while you lay out your ribs on the top section.
Enclosed the whole broiler using aluminum foil. This ensures the ribs gets all the gloriousness of the apple juice steam. This helps the ribs cook without losing flavour.
Roast the ribs for 1 1/2 hour.
Take it out and slather your favourite BBQ sauce on each rib before covering it once more with tin foil and putting it back to the oven for another hour.
Take your ribs out of your broiler pan and place it on a shallow baking pan. Place it under oven broiler to caramelised the sauce. Cook it until it's charred the way you prefer it to be.
Serve immediately with rice, chips, wedge, mash... serve it with whatever side dish you want! Enjoy getting your fingers all sticky and messy.
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