BABY GOT BACK RIBS

SERVES 6

Derby Telegraph - - FOOD & DRINK -

IN­GRE­DI­ENTS:

150g light brown su­gar; 1 tbsp pa­prika; 1 tbsp gar­lic pow­der; 1 tsp cracked black pep­per; 1 tsp salt; 1 tsp cayenne pep­per; 2 racks (about 4 lb, 10 oz [2.1 kg] to­tal) pork baby back ribs; 430g bar­be­cue sauce For bar­be­cue sauce 150g apri­cot jam; 65g ketchup; 2 tbsp Worces­ter­shire Sauce; pinch of red pep­per flakes, mus­tard to taste

METHOD TO MAKE RIBS:

1. Pre­heat the oven to 300°F [150°C], with a rack in the mid­dle po­si­tion. Line a bak­ing sheet with two lay­ers of alu­minium foil and set aside.

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

3. Place the ribs in the 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 the ribs from the oven and dis­card any pork juices from the pan. Leave the racks wrapped and set aside. 4. Pre­heat the broiler to its high­est set­ting, with a rack in the top po­si­tion. 5. Un­wrap the ribs and brush the top side with a thick layer of bar­be­cue sauce (see be­low right). Place the ribs un­der the broiler for about 10 min­utes, or un­til deep brown. 6. Re­move the ribs and let rest, cov­ered, for 10 min­utes.

7. Cut the racks into 2-rib por­tions. Serve warm with white bread, ex­tra bar­be­cue sauce on the side and lots of nap­kins.

To make the bar­be­cue sauce:

1. While the pork chops cook, in a small bowl, stir to­gether, the jam, ketchup, Worces­ter­shire sauce, mus­tard, and red pep­per flakes.

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