Our whole ‘Rack of Ribs’ are generous in size and loaded with meat. A great value family meal!
Baking low and slow is our secret to fall off the bone over baked ribs.
- Generously season both sides with salt and pepper. Membrane is already off.
- Cover the ribs with aluminium foil.
- Bake the ribs at a low temperature (275F) (135C) for 3 to 4 hours or until they are tender.
- Slather the baked ribs with barbecue sauce then back in the oven on full for a few minutes until the sauce is caramelized.
1 tablespoon olive oil – 1/4 cup finely diced onion – 1/2 teaspoon ground cumin – 1/2 cup ketchup – 1 tablespoon hot chili sauce – 2 tablespoons light brown sugar – 1 tablespoon apple cider vinegar
Heat the olive oil in a saucepan over medium heat. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.