Monday, 6 August 2012

Barbecue-style rack of ribs

Make sure you marinade these beauties for at least eight hours or preferably overnight with this deeply flavoured dry-rub which is the cornerstone for many American rib recipes. Lathered with sticky barbecue sauce makes for a delicious result.

Serves 2-4

1 Whole rack of pork ribs, preferably 8-10 ribs

Dry rub

1 Tablespoon sweet smoked paprika
1 Tablespoon soft brown sugar
1 Tablespoon granulated garlic
1 Tablespoon cumin seed's
Half teaspoon cinnamon
2-3 Sprigs fresh thyme or 1 teaspoon dried
1 Tsp salt
1 Tsp cayenne pepper

200ml Barbecue Sauce of your choice, sweet or hot.

1. Combine the cumin seed's and salt in a pestle and mortar and pound to a fine paste, add the thyme and bash once again. Add in the rest of the dry ingredients and mix well.

2. Season the rib's with a little salt and pat over the dry rub until heavily coated. Cover and place in the fridge for at least 6 hours or for the best results, overnight.

3. Preheat the oven to 160C and lightly grease a baking tray, lay the ribs on the tray and place in the oven for 1 hour 45 minutes, basting every 15 minutes with the barbecue sauce, turn the rib's over after each baste.

4. Slice the rib's up and serve with garlic bread and salad or coleslaw.

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