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Milly's Summer Catalogue

Liz's Glazed Baby Back Ribs

My tried and true recipe for delicious finger licking ribs that will delight your friends and family, make sure to try my new rib go to Korean Sticky Ribs as well, which highlights my latest favourite flavour Gochujang


INGREDIENTS


3 Tbsp Raptor Rubs Tex Mex (or Mexican seasoning)
2 Tbsp White Sugar
2 Tbsp Brown Sugar
1 Tbsp Salt
1 Tsp Freshly Ground Black Pepper
1 Tsp Ground Cumin
1/2 Tsp Dry Mustard
1/2 Tsp Ground Cayenne Pepper
1/2 Smoked Paprika
1 Rack Baby Back Pork Ribs
1 Cup Sticky Rib Sauce (or BBQ sauce of your choice)

METHOD


Preheat oven to 120C. Mix rub ingredients (Mexican seasoning through to smoked paprika) well in a small bowl until combined. Place ribs meat-side down on a foil lined roasting dish. Remove silver skin from the back of the rack and prick meat several times with the tip of a knife. Generously coat rack with rub. With rib rack meat-side down, fold foil around it to create a tight seal. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes. Increase oven temperature to 175C then open foil, package before draining and discard any accumulated juices and fat. Brush BBQ sauce on all sides of the rack.


Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. If desired, cut rack into individual ribs and serve with more sauce.