I write this next post rather sheephishly. A few months ago Katie and Lindsay announced a new blogging event: Seasoned Eating. Those who registered had to send a herb or spice to a fellow blogger along with a recipe using the ingredient. As excited as I was about the event, when I received my weird smelling package (hickory salt) from Peter at Kalofagas with a recipe for roasted ribs I was in full-on Christmas mode followed by holiday-mode and I totally missed the submission date for the spice posts. My apologies to you both, Katie and Lindsay
It was truly my loss though for these ribs are FANTASTIC!!! Tender, spicy and flaking gently off the bone, I was literally groaning in happiness eating these this evening. There is no going back. 🙂
In the following recipe the amounts are unspecified. This is because I’m not entirely sure what to recommend. I had a small rack (300g) to myself for dinner tonight but I didn’t eat anything else other than steamed greens. I reckon this amount would do two for a starter though. And the spices should be delicately but evenly spinkled over whatever you are cooking.
Roasted Pork Ribs
Pork ribs, in a rack (see above for amounts)
Use a sharp knife to remove the silvery layer of fat from the ribs.
Sprinkle a thin, even layer of each spice/herb over the ribs and rub in well. Turn the ribs and repeat.
Leave to marinate for at least an hour.
Preheat the oven to 190oC.
Place the ribs in a baking tray and cover with foil. Roast for 1 hour.
Remove the foil and roast for 20 more minutes.
Brush the ribs with BBQ sauce. Roast for 10 more minutes.
Remove from oven and cool slightly before cutting the ribs up