![]() ![]() You can use a smoky flavoured sauce or regular sauce. BBQ sauce - use a good quality bbq sauce for this recipe.Our marinade is only made up FOUR ingredients! Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.Use a brush or spoon to spread it evenly over the tops. Bake for a couple of hours, then slather with our BBQ sauce mixture.I like to drizzle some olive oil over them for the best juicy, tender and crispy results. Rub with our dry rub mixture (recipe below).Prepare ribs as above, then pat them dry with a sheet of paper towel.The easiest barbecue ribs besides slow cooking! Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.Lift to loosen the membrane off of the bone.Carefully slide a blunt knife under the membrane at one end of the rack. Turn ribs over with bone/rack-side facing up.Personally, I love the chewiness of the membrane when left on, BUT, I also love the ease of eating ribs with it removed. I grew up eating ribs with the skin left on and only started removing them about 10 years ago - advice from a chef. This is a controversial and personal step when cooking ribs. But, if you love juicy, tender and crispy ribs with caramelised edges, then this oven ribs method is for you! HOW TO REMOVE THE MEMBRANE/SKIN OFF BABY BACK RIBS If you love soft, fall-off-the-bone ribs, then go for our slow cooker method. Oven, slow cooker or on the barbecue pork ribs are so versatile they can be cooked either way. ![]()
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