Everyone loves the classic pork back ribs, and Claire Tansey has a perfect recipe.
Classic pork back ribs
Prep 15 min | Total 1 hour 15 min
- 2 kg pork back ribs
- 1 1/2 cups good-quality barbecue rib sauce
Trim silverskin membrane and any excess fat off ribs. Slice each rib rack in half. Arrange ribs, meaty-side up, in a very large, wide pot. Add enough water to cover ribs. Bring to a boil. Then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until meat is fork-tender, about 45 min. Transfer ribs to a platter. Discard liquid.
Preheat barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well-glazed and heated through, 8 to 10 min. Transfer to a cutting board. Slice into 1-rib portions and serve.
Serves 4 | Per serving 874 calories, 57 g protein, 34 g carbs, 55 g fat, 1 g fibre, 1,317 mg sodium.
Baking Tip: To finish the ribs in the oven, arrange them, meaty-side up, in a large, shallow roasting pan. Generously baste with sauce, then bake, uncovered, in the centre of a preheated 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.
Photo credit John Cullen