If you are a regular reader of my blog, you would have noticed that I have been doing oven baked pork ribs several times. This is in search of the perfect baked pork ribs recipe that I would really enjoy eating. I have already tried a pork ribs restaurant that have lots of good reviews. However, when I tried their ribs, it taste like a regular barbecue sold on the street with only the addition of sweet thick sauce on the side. The ribs is dry and served cold. Even my friend commented that it’s not how she remembered it. Anyway, I just thought that maybe they are having a bad day that time. Maybe I’ll try it again next time.
Going back, upon tasting their pork ribs, I told to myself that mine is tastier and more succulent than the restaurant’s pork ribs. I don’t want to brag but it’s from my point of view. In search of the perfect pork ribs recipe, last Saturday, my mom bought a kilo of pork ribs. I apply a dry rub on it later that night and refrigerate it so the flavor will be absorb deeper.
Sunday, I woke up at 8 in the morning. Well, I’m late. I set my alarm at 7 in the morning but I just don’t know why. I remembered switching it off and then its already 8 o’clock. Weird huh? I quickly took out the ribs from the fridge to bring it to room temperature. Then, I preheat the oven to 180 degrees Celsius for 30 minutes. I broke my oven thermometer so 30 minutes is a wild estimate.
I placed a wire wrack on my baking pan and placed my ribs on top of the wrack. Then, I covered the whole baking pan with aluminum foil and poped it in the oven for 2 hours and 45 minutes. I think this is the right time for my set of pork ribs. The bone is still intact but the meat is fork tender. Then I brushed the pork ribs with my barbecue sauce and switched my oven to broiling mode. I poped it again in the oven for 5 minutes and the pork ribs is good to serve.
Ingredients
1 kilogram Pork Ribs
Dry Rub
1/2 cup Brown Sugar
3 Tablespoons Paprika
2 teaspoons Onion powder
2 teaspoons Garlic Powder
2 teaspoons Cumin Powder
1 teaspoon Celery Powder
2 Tablespoons Table Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Chili Powder
Barbecue Sauce
2 cups Water
3 Tablespoons Tomato Sauce
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Hoisin Sauce
3 Tablespoons Soy Sauce
1/4 cup Brown Sugar
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1/4 teaspoon Chili Powder
1/2 teaspoon Cumin Powder
pinch of salt
Procedure
Preheat oven to 180 degrees Celsius.
Clean the pork ribs and remove the elastic membrane of the ribs. Pat dry with paper towel.
Combine dry rub ingredients and apply liberally on all side of the ribs. Store in the fridge overnight or if you have no time you can bake it right away. However, marinating it overnight is so worth it.
After marinating, place a wire wrack on a baking pan. Pour a cup of water on the baking pan. Place the pork ribs on the rack and cover the whole baking pan with aluminum foil. In my case, I literally envelope it with aluminum foil. Bake in the oven for 2 hours and 45 minutes.
For the barbecue sauce, combine everything in a sauce pan and simmer to desired consistency. Mine is a less thick consistency. Set aside.
After 2 hours and 45 minutes. Remove the pork ribs from the oven. Remove the aluminum foil and brush the pork ribs with the barbecue sauce. Switch the oven to broiling mode and pop the pork ribs back into the oven. Broil for another 5 minutes or until the barbecue sauce caramelized.
Slice the pork ribs to individual rib and enjoy this lip smacking dish.
