Slow cooked rack of pork ribs with a sticky bbq sauce
Slow cooked rack of pork ribs with a sticky bbq sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooked rack of pork ribs with a sticky bbq sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Slow cooked rack of pork ribs with a sticky bbq sauce is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Slow cooked rack of pork ribs with a sticky bbq sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook slow cooked rack of pork ribs with a sticky bbq sauce using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooked rack of pork ribs with a sticky bbq sauce:
  1. Take 2 kg rack of ribs
  2. Take 2 tbsp brown sugar
  3. Make ready 1 tbsp siracha
  4. Get 1 tbsp cider vinegar
  5. Make ready 1 tbsp ketchup
  6. Get Seasoning
  7. Get 1/2 an onion
  8. Get 1/2 tsp ground cumin
Instructions to make Slow cooked rack of pork ribs with a sticky bbq sauce:
  1. Trim the fat off your ribs and remove the membrane. Then season them with plenty of salt and pepper, place on a baking tray and cover in foil (tightly wrapped).
  2. Put the ribs in the oven for 4hrs at 135 degrees.
  3. Make a simple bbq sauce by frying the onion in olive oil at a medium / low heat until soft. Then add the cumin and fry for another minute. Add the remaining ingredients and some seasoning. Cook for another minute and then remove from the heat and set aside until the meat is cooked.
  4. Once the ribs are cooked, remove them from the over and turn the oven up to 200 degrees. Brush all of the bbq sauce over the ribs and return the ribs to a hot over for 10 -15 minutes.
  5. Serve - I served mine with polenta coated sweet potato fries and jalapeño coleslaw.

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