Ingredient and Portion
Oven Roasted Baby Back with homemade BBQ sauce
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For ribs
1 slab of baby back ribs (about 800grams), find a nice slab with enough fats
2 tablespoons brown sugar
2 tablespoons white sugar
1 sprig of rosemary (finely chopped)
1 teaspoon nutmeg powder
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon sea salt
Ground black pepper
For the sauce
Half a peach (de-skinned and chopped)
1 tomato (de-skinned and chopped)
4 cloves garlic and 1 onion (chopped)
Half bottle tomato paste
2 tablespoon apple cider
1 tablespoon brown sugar
1 teaspoon sea salt
Olive oil
1 slab of baby back ribs (about 800grams), find a nice slab with enough fats
2 tablespoons brown sugar
2 tablespoons white sugar
1 sprig of rosemary (finely chopped)
1 teaspoon nutmeg powder
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon sea salt
Ground black pepper
For the sauce
Half a peach (de-skinned and chopped)
1 tomato (de-skinned and chopped)
4 cloves garlic and 1 onion (chopped)
Half bottle tomato paste
2 tablespoon apple cider
1 tablespoon brown sugar
1 teaspoon sea salt
Olive oil
Method
Prepare Ribs in advance:
1. Mix all the ingredients for the ribs in a big bowl and pat them generously on the slab, both sides.
2. Use a cling wrap to wrap up the slab as tight as you can.
3. Put into the fridge and rest overnight.
Roasting the ribs:
1. Heat up oven to 160 degree celsius.
2. Take ribs out from fridge about 20 minutes before cooking. Remove the cling wrap and place the ribs on aluminium foil. Place another foil over the rib and seal up all the sides. Put the ribs into oven for 1.5 hours.
For sauce:
1. Using olive oil saute garlic and onions in a pot in medium low heat till fragrant.
2. Add in chopped peaches and tomatoes and cook till soft.
3. Add in tomato paste and apple cider and let it simmer.
4. Use a blender to mash up the peaches and tomatoes.
5. Stir in sea salt and brown sugar. Remove pot from heat and set aside.
After 1.5 hours in the oven:
1. Take out the ribs from the oven and open up the foil carefully, exposing the ribs.
2. Slather sauce on to the bone side of the ribs. Cover back the foil to the ribs loosely and bring it back to the oven for 10 minutes.
3. After 10 minutes remove ribs from the oven and open up the foil again carefully. Turn the ribs over the other side and slather on the sauce over the meat side. Open up the foil and put the ribs back into the oven for 10 minutes.
4. Bring out the ribs and rest before serving.
1. Mix all the ingredients for the ribs in a big bowl and pat them generously on the slab, both sides.
2. Use a cling wrap to wrap up the slab as tight as you can.
3. Put into the fridge and rest overnight.
Roasting the ribs:
1. Heat up oven to 160 degree celsius.
2. Take ribs out from fridge about 20 minutes before cooking. Remove the cling wrap and place the ribs on aluminium foil. Place another foil over the rib and seal up all the sides. Put the ribs into oven for 1.5 hours.
For sauce:
1. Using olive oil saute garlic and onions in a pot in medium low heat till fragrant.
2. Add in chopped peaches and tomatoes and cook till soft.
3. Add in tomato paste and apple cider and let it simmer.
4. Use a blender to mash up the peaches and tomatoes.
5. Stir in sea salt and brown sugar. Remove pot from heat and set aside.
After 1.5 hours in the oven:
1. Take out the ribs from the oven and open up the foil carefully, exposing the ribs.
2. Slather sauce on to the bone side of the ribs. Cover back the foil to the ribs loosely and bring it back to the oven for 10 minutes.
3. After 10 minutes remove ribs from the oven and open up the foil again carefully. Turn the ribs over the other side and slather on the sauce over the meat side. Open up the foil and put the ribs back into the oven for 10 minutes.
4. Bring out the ribs and rest before serving.
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