Baby Got Back Ribs

Nu thin’ screams summer time in Ca li like somerizibsont he griz ill. And you do know that! Remember us in the classic video for“Nu thin But a GT hang ”? Me, Dr D re and the crew holding it down at the park with the grill blazing? Or what about that classic flick with the ho mi es Ice Cube and Cuba Good ingJr from Boyz nt he Hood? Yeah, that real barbecue bang er. But the weather where you stay might not be all California- fi ed. So I’ m a show you how to get down backyard boogie-style in your own kitchen. Just remember to cook thats***s low, yo. And, oh yeah, white bread only! SERVES 6 PREPARATION & COOKING 2 HOURS, 30 MINUTES

¾ cup packed brown sugar 1 tablespoon paprika 1 tablespoon garlic powder 1 teaspoon cracked black pepper 1 teaspoon salt 1 teaspoon cayenne pepper 2 racks (about 2kg total) pork baby

back ribs 1½ cups barbecue sauce (see recipe)

Preheat oven to 150°C. Place a rack in middle position in oven. Line a baking sheet with two layers of tin foil and set aside.

In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt and cayenne. Apply rub to the ribs, coating both sides. Wrap each rack in foil and place on the prepared baking sheet in a single layer.

Place ribs in oven and roast for 1½ to 2 hours, testing at 1½ hours for doneness. The meat is ready when it’s tender and easy to pull away from the bone. Remove ribs from oven and carefully discard any pork juices from the pan. Leave the racks wrapped and set aside.

Preheat oven grill to its highest setting, with a rack in the top position.

Unwrap the ribs and brush the top side with a thick layer of barbecue sauce. Place the ribs under the grill for about 10 minutes or until deep brown.

Remove ribs and let rest, covered, for 10 minutes. Cut racks into 2-rib portions. Serve warm with white bread, extra barbecue sauce and lots of napkins.