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Cooking
Oven-Baked Pork Ribs with Apple Cider and BBQ Sauce
· 2 servings
Prepping the ribs and oven
Preheat your oven to 85°C (185°F), bottom heat only. Carefully remove the membrane from the bone side of the pork ribs — it comes off easily if you grip it with a paper towel. Then trim the meat, removing any excess fat and tidying up the edges if needed.
Coating and seasoning
Spread a very thin layer of mustard over the trimmed ribs. Then generously sprinkle them with your favorite rib or pork rub.
First roast on the rack
Place the prepared ribs on a rack in the middle of the oven, bone side down. Set a roasting pan underneath to catch any dripping juices. Roast for 3 hours, spritzing the meat occasionally with water from a spray bottle.
Wrapping in foil with cider
Transfer the tender ribs to a foil-lined pan, this time bone side up. Sprinkle lightly with sugar and lay thin slices of butter over the top. Carefully pour in the apple cider.
Second stage: baking in foil
Turn the oven up to 107°C (225°F). Wrap the pan tightly with foil so no steam escapes, and bake the ribs for another 2 hours. This is what makes them so incredibly juicy.
Finishing with BBQ sauce
Carefully remove the foil. Brush the ribs generously with your favorite BBQ sauce and return them to the rack, bone side down again. Bake at 107°C (225°F) for another hour, until the sauce forms a beautiful glaze.
Making a dip from the drippings (optional)
If you baked the ribs in the oven, you can turn the drippings into a fantastic dip. Pour the drippings into a small saucepan, add a splash of BBQ sauce, and simmer gently until it reduces to a thicker, syrupy consistency.
Serving
While the ribs finish baking, fry up some crispy fries or prepare your favorite side dish. Brush the finished ribs with a bit of the dip or BBQ sauce. Serve right away with the dip and fries on the side. Enjoy!