Suc­cu­lent ribs from the oven

Bake low for many hours un­til they’re fall-off-the-bone juicy and ten­der

Ottawa Citizen - - YOU - SARA MOULTON

Oven-roasted pork ribs won’t boast the trade­mark smok­i­ness pro­duced by grilling, but oth­er­wise they’ll be as ten­der, suc­cu­lent and fin­ger-lick­ing good as ever.

The key to mak­ing great baked ribs is to sea­son them with a rub, paste or mari­nade con­tain­ing salt, then bake them at a low tem­per­a­ture for many hours or un­til they be­come ten­der.

The salted mix­ture acts as a brine, which helps keep the pork juicy and in­fuses it with flavour. Cook­ing slow and low makes the meat ten­der.

The mari­nade used here is a jerk paste, a spicy Ja­maican flavour­ing that Ja­maicans typ­i­cally ap­ply to pork and chicken, but which can be found glo­ri­fy­ing ev­ery­thing from beef and lamb to fish and seafood to veg­eta­bles and tofu. Jerk is based on three key in­gre­di­ents: Scotch Bon­net chilies, all­spice (a dried berry na­tive to Jamaica) and thyme.


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