Although they take a little forethought, these ribs are a snap to make because they just have to be marinated and then baked in the oven. No grilling required and no lengthy hours in the oven. And what takes them from average to sensational is the sauce. Far from your predictable barbecue flavours, it is a sweet Asian spiced sauce with a surprising blend of ingredients that taste amazing when combined. Elizabeth, my sister-in-law, says she could eat the sauce straight - enough said!
As I had never cooked ribs before, a little research was required to make sure I was on the right track. Check out this site for all you need to know about rib cooking. We decided to use baby back ribs, but side (spare) ribs would work just as well if given a longer cooking time. Either way it is important to remove the membrane that is on the underside of the ribs. With my mother-in-law's help we managed to peel it off pretty easily to allow the marinade to permeate through the meat. Here's a video how-to:
We served the ribs with potato salad and a tasty Asian salad, which is a regular favourite at many Aussie barbeques.
Sab's Magic Ribs
By Sabine Giles
2.5kg (5lbs) pork ribs
For the marinade:
2 cups apple juice
4 tbsp maple syrup
2 tbsp vegetable oil
4 tbsp soy sauce
2 tbsp brown sugar
3 tspn mustard powder
1/2 cup tomato sauce (ketchup)
a couple of broken up cinnamon quills
2 or 3 star anise
4 or 5 roughly chopped garlic cloves
- Preheat oven to 180°C (355°F). Line a large baking tray with foil.
- Mix together the ingredients for the marinade. Soak the ribs in the marinade overnight.
- Remove ribs from marinade and place in a large baking tray. Bake for about 1.5 hours or up to 2 hours if you are using side ribs.
- While the ribs are roasting, boil the excess marinade in a medium saucepan until it is reduced by about 1/2 to make sauce for dipping.
- When the ribs have been in the oven for about an hour, remove from the oven and baste both sides with some of the reduced marinade. Return to the oven.
- When ready, remove from oven and cut the ribs between the bones. Serve with dipping sauce and a tasty coleslaw.