These Barbequed Pork Ribs are tender and quite delicious, cooked slowly in a combination oven on steam and dry heat for 3 to 4 hours, without pre-boiling the ribs, so all the flavour is retained in the rib meat, this recipe is simple and is not too sweet and not too spicy the balance of flavours is just right for everyone. Whilst we suggest using a combination oven similar results can be achieved in a normal oven.
Prepare your Dry Barbeque Spice mix in advance as per the recipe and have standing by on the bench.
Cut your pork ribs to a suitable size single or double ribs joined together.
Place all your ribs in a suitable large container and have another container standing by, we are going to season our ribs with the dry barbequed spice mix we have standing by. This stage can be done in advance the day before or several hours before if you wish to allow great infusion of the spice mix.
Place a layer of Pork Rips in the empty container and sprinkle with your dry barbecue spice, rub the spice into the ribs turning them over to season all sides.
Put another layer of ribs into the container and sprinkle and rub the seasoning into the ribs on all sides, continue this process until all the ribs have been dry coated.
Set you oven to 160°C on combination steam and dry heat setting to pre-heat the oven
When all the ribs are coated drizzle a little vegetable oil over the ribs, turn and move the ribs adding more oil as required to put a thin film of oil on all the ribs, rubbing the oil into the spices coting the ribs
Place the ribs into 4 long 50mm deep gastronome trays spreading them out evenly.
When the oven is up to temperature, place the ribs in the oven and check periodically and turn the ribs over as required so that all the ribs start to brown evenly.
Once all the ribs have started to colour lower the oven temperature to 150°C keeping the oven on combination steam and dry heat and leave the ribs to cook slowly continuing to check periodically and turning as required. Lower the oven to 140°C to cook slowly and control the level of browning.
After approximately one hour remove the ribs from the oven and place on the bench, have your Barbeque Sauce and a large deep gastronome tray standing by, Using tongs pick up your ribs one by one dipping the ribs in the Barbeque Sauce shaking off the excess sauce and transfer to the deep gastronome tray, pour any remaining sauce over the ribs.
Use tongs to dip the ribs.
Place the dipped ribs into a clean deep gastronome container.
Place a lid or aluminium foil over the container sealing the edges and return the ribs to the oven, set on combination steam and dry heat set to 150°C and further hour.
After 1 hour check the ribs for tenderness turning the ribs so the to bring the bottom ribs to the top of the tin. If the meat is soft and comes away from the bone easy your ribs are cooked, if the ribs require more cooking cover return to the oven checking periodically until cooked.
When the ribs are cooked transfer to a clean tin, cover and keep hot until service time begins.
Sprinkle with fresh chopped parsley.
Here we can see the same recipe using full sheets of Baby Back Ribs