Calling all pork lovers! How about some barbecue pork spare ribs?
I had a hankering for some barbecued pork ribs and if you know me,whenever I long for a certain meal I usually end up making it.
First, I had to get a reliable supplier and thanks to my fellow food bloggers I got Santos’ number. He owns a butchery at City Market in the CBD. I’m yet to meet the guy since all our correspondence has been via phone and usually my brother goes to pick the pork. What I can say is that, Santos is pretty reliable and ensures the meat ordered is ready for pick up.
Since pork is pretty fatty, you can request your butcher to trim the excess fat. Also when working with the ribs, there’s normally the silvery membrane which is on the bone side of the ribs and should be removed. Using a sharp knife, make a slit on the membrane then using your hands, peel it off. Alternatively,you can also request your butcher to remove it.
When working with pork ribs or any kind of ribs for that matter,spice rubs come in handy. Essentially a medley of spices and some dried herbs work well. I chose to use rosemary leaves, ground coriander seeds, paprika and salt and pepper for seasoning.
In a bowl, combine the herbs and spices .
Using a paper towel, pat dry the pork ribs and then generously rub them down with the spice rub. Do this on both sides.
In a pre heated oven, put the rack of ribs, bone side up to bake. Bake for 25 minutes then flip them over and bake for an additional 25 minutes.
Once baked on both sides,you can glaze the pork ribs with your preferred barbecue sauce. I used my homemade barbecue sauce.
Generously glaze the pork ribs with the barbecue sauce then put them back in the oven for an additional 10 minutes and then do the same for the other side.
Let the barbecue pork spare ribs stand for about 10 minutes before serving them.
Drizzle over some of the barbecue sauce on the ribs for extra flavour.