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

South Wales Echo - - Food & Drink -

150g apri­cot jam; 65g ketchup;

2 tbsp Worces­ter­shire Sauce; pinch of red pep­per flakes, mus­tard to taste


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.

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