Pork Ribs

Here is another rib recipe, why another? Because ribs are awesome!

Pork side ribs
3 tbsp chili powder
2 tsp cumin
2 tsp salt
2 tsp pepper
1 lemon
water

BBQ Sauce
1/2 can tomato paste
1 tbsp water
1 tbsp apple cider vinegar
Dash of hot sauce

On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove the membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

Sprinkle the ribs with chili powder, cumin, salt and pepper. In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. Add a few slices of lemon to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C). Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer.

At this stage the ribs can be cooled and refrigerated for up to three days.

Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn.