|2 kg||pork ribs|
|2 tsp||onion powder|
|2 tsp||garlic powder|
|2 tsp||smoked spanish paprika|
|1 tsp||chilli powder|
|1 tsp||dried oregano|
|240 ml||Woolworths Asian Chinese BBQ glaze — or any BBQ glaze of your choice|
Mix together onion powder, garlic powder, Spanish smoked paprika, chilli powder, Aromat and dried oregano.
Line a baking tray with foil.
Pat the ribs dry with a clean kitchen towel, and place on the baking tray. Season with mixed spiced rub. Drizzle on olive oil, and ensure that both sides of the ribs are well coated.
Cover the ribs with foil, and allow them to dry brine in the fridge at least 2-3 hours before cooking. This can also be done overnight.
Place the ribs in the oven, and cook at 150°c for 2.5 hours. Turn when necessary, and rewrap.
Remove the ribs from the oven. Uncover and baste with Asian BBQ glaze sauce, return to the oven and cook for a further 5 minutes, then baste again. Repeat this process until the glaze is finished and the ribs are well coated and sticky.
Reprinted with permission from Thando Thyme, follow along on Instagram for more.
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