Remember - if you are allergic to milk sometimes you get a lactose reaction to pork (it's the last feed they get to tenderise the meat) so go for beef ribs instead.
Slow cooking is the best thing for ribs...you want the meat tender and falling off the bone. We braise our ribs in water, then roast for the last 30 minutes to get them glazed to perfection. Never roast ribs for the whole cooking time unless you want dry ribs. Or ribs that have the same consistency of roasted pork. You want tender, juicy, falling off the bone wonderfulness! Then you just have to choose your glaze, grab some chips and salad and you're away. (We do sweet potato chips, carrot sticks, corn on the cob when in season). Perfect.
This hardly counts as a recipe as it's so simple...
Preheat oven to 150°C
Place each rack of ribs in a roasting tin.
Cover with water
Cover pan tightly with silver foil
Pop them into the oven for 2 hours. Leave them be.
After 2 hours take them out of the oven and increase the temp to 180° C
Drain them (be careful here as splashing hot water hurts) and put them back in the pan. I find it best to have a clean pan ready as the cooking pan has slightly meaty liquid and I don't want the residue to be baked on. If you don't have a spare pan then carefully put the ribs on a plate and give the pan a quick clean before putting the ribs back. The ribs will fall apart easily so transfer with care.
Brush on your glaze of choice and pop back in the oven. If you're going for traditional BBQ glaze leave them for 25-30 minutes until you have a sticky, shiny glaze that's bubbling and looks 'cooked' with the edges a bit blackened.
If you are following the maple glaze recipe below then take them out every 7-10 minutes and brush more glaze on them to build up layers of glazing. After 25-30 minutes they will be perfect.
Serve with chips (potato or sweet potato), carrot sticks and sweetcorn.
A nice simple glaze that works well on ribs or chicken.
In a small saucepan mix:
1/2 cup maple syrup
1/4 cup dijon mustard (you can add more if you like a tangier flavour - just taste it and see)
Salt and Pepper
Bring to the boil (watch the pot - if you have the heat too high it will suddenly boil over and you'll have a sticky mess on the hob...that would be the 'voice of bitter experience' speaking).
Continue to boil, and stir until the sauce has reduced and thickened to a nice 'brushing' consistancy. Brush over the ribs. Reapply the glaze two more times during the final cooking stage.
I've lots of recipes handed down to me from my mother, that were my grandmother's. This is one of our all time favourites - a BBQ sauce that's simple, and tastes great. Use it on ribs, or chicken - whichever you're in the mood for.
Mix together the following:
1/2 chopped medium onion (more or less depending on how onion friendly you are)
1 cup ketchup
3 tablespoons brown sugar (the darker the better)
1 tablespoon worcestershire sauce
1/2 tablespoon red wine vinegar
dash or two of tabasco sauce if you like it hot
salt and pepper
Brush onto the ribs and you're away.
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