Did someone say that they were craving some delicious, fall off the bone, sticky sweet and spicy BBQ pork ribs?
Well, you’ve come to the right place!
This is one of my recipes using my newly released Santa Maria Style BBQ Sauce which comes in mild and spicy. 🙂
You are all also invited to check out my new Facebook page “Chef MarkAnthony’s Kitchen”!
The best ribs start with really good pork ribs so choose these very carefully! Ask your butcher for a good rack or two of spare ribs. These are the middle section of the rack and should have 11 to 13 ribs.
You can also ask your butcher to remove the thin membrane from the bone side of the rack or you can do this by slipping a paring knife gently under the membrane on one end and using a paper towel to help your grip, slowly peel the membrane away from the bone and discard.
Next, we brine!
Brining is basically letting the meat soak in a water, salt and sugar mixture for 3 to 4 hours. Use 2 grams of salt and 10 grams of sugar per liter of water. I often sauté a diced yellow onion and a few crushed cloves of garlic with a tad of olive oil, let this cool then build your brine on top of this. Mix well to dissolve the salt and sugar and then add your ribs. If I’m broiling the ribs in an over, I cut the ribs into portions of 2 or 3 ribs. If I’m working on the grill, then I usually leave them whole for the visual eye candy!
Next, we rub!
After you’ve brined, drain the ribs, rinse and pat dry with paper or a kitchen towel. Mix the rum seasonings together (mix for 2 racks) and rub the ribs completely with the spices on both sides.
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- ½ tbsp salt
- ½ tbsp cracked black pepper
- 1 tsp cumin
- ½ tbsp chilli or Cayenne powder (optional but highly suggested J)
Next, we cook!
If cooking in the oven, line your pan with aluminium foil or baking paper to avoid the messy clean up afterwards. Place in your spiced up ribs, rib side down, cover with aluminium foil and bake at 180 Celsius for 2 hours. I often pour in a bit of beer in the bottom of the pan, because I feel it adds an extra umami flavour and keeps the ribs from drying out. On the grill, slow cook until tender.
Now we sauce!!!
After the 2 hours in the oven or when the ribs are tender on the grill, uncover and brush generously with Chef MarkAnthony’s Santa Maria Style BBQ Sauce or your own favourite sauce. :p
Next, we glaze and caramelize!!
For the oven, crank up the heat to about 250 Celsius and broil the ribs until caramelized and crispy on the edges.
BE CAREFUL HERE! THEY CAN BURN VERY QUICKLY SO WATCH THEM CAREFULLY!!!
For the grill, this is easy. A lovely BBQ sauce bath for the rack and grill until you reach the same effect; caramelized and crispy on the edges.
Now, finally, we serve and eat!!!
We’ll talk more about garnishes and sides another time, but just say that black beans, roasted corn on the cob or potato salad would be lovely here! So, portion and serve with additional Chef MarkAnthony’s Santa Maria Style BBQ Sauce or your own favourite sauce on the side. Something green on top; a bit of chive, green onion or even a bit of cilantro would be a tasty twist.
LOVE LIFE, EAT WELL AND BE HAPPY!!!
LET’S GET SPICY!!!!