THE EASIEST RIBS. EVER


Serves two.

You can’t cook ribs and not look like a fucking boss.

It’s like they’re some kind of secret that only a professional chef is able to master. Truth is, ribs actually don’t take too much effort and most of the ingredients that make them taste so great are already stored in your pantry.

There isn't too much meat and most of the weight is in the bones so you’ll need to be well prepared with some sides like baked potatoes, coleslaw and good crusty bread.

Equipment needed

Chefs knife, spice grinder (or leftover salt grinder), measuring spoons, measuring cups, chopping board, deep ovenproof frying pan (or metal roasting dish), tongs.

INGREDIENTS

THE SAUCE

1/2 cup tomato sauce

1/4 cup mustard

1/4 cup H1 Sauce

1/4 cup Worcestershire sauce

1 cup brown sugar

1/2 tablespoon ground paprika

1/2 tablespoon cumin

1/2 tablespoon dried oregano

1/2 cup of your favourite whisky

2 cloves of garlic, diced or crushed

1kg pork spare ribs

Extra virgin olive oil

THE RUB

1 tablespoon mustard seeds

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon rock salt

1 tablespoon pepper

1 tablespoon cayenne pepper

1 tablespoon dried oregano  

1 knob of ginger, sliced

METHOD

Step 1: Preheat your oven to 125 degrees Celsius (fan forced).

Step 2: Combine all of your rub ingredients into a spice grinder, or leftover salt grinder.

Step 3: Using a very sharp knife, slice between the bones of your rack of ribs to create individual rib portions.

Step 4: Grind the rub over the ribs to coat generously, If there’s some left over then it can be stored in the pantry for use on any other bbq meats.

Step 5: Place a heavy-based, ovenproof pan (which can transfer to the oven) on a stove top at a medium-high heat.

Step 6: Pour a lug of olive oil in the pan add your ribs and quickly fry at a high heat until brown to seal in all of the juices.

Step 6: Stop the frying process by pouring over enough water to go halfway up the ribs. Cover completely and transfer to the oven for two hours.

Step 7: When the two hours are nearing their end, combine all sauce ingredients in a bowl.

Step 8: When the timer goes off, the ribs should be falling off the bone. Remove from the oven and pour over the sauce to evenly coat all of the meat. Change the setting of your oven to Grill and return ribs to the oven to broil for 20 minutes, uncovered. 

Step 9: When you remove for a second time they’ll be ready to serve. The meat will be falling off the bone so very carefully transfer to a sharing platter or board for everyone to help themselves and enjoy! These ribs go well with a coleslaw or garden salad.

DinnerDrew Hipwood