BBQ Pork Ribs in the Oven

1. 1 Pork ribspack 1 kg ≈ $8.00 500 g
2. 2 Ketchup 40 g
3. 3 Honey 15 g
4. 4 Mustard 10 g
5. 5 Soy sauce 10 ml
6. 6 Paprika 3 g
7. 7 Garlic powder 2 g
8. 8 Salt 3 g
9. 9 White cabbage≈ $1.60 per kg 120 g
10. 10 Carrots≈ $1.50 per kg 40 g
11. 11 Mayonnaise 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the ribs under cold water, pat dry with paper towels, rub with salt, paprika, and dried garlic. Cut into portions and place in a heatproof dish about 30×40 cm. Cover the dish with foil and preheat the oven to 160 °C.

2. Cooking under foil: bake covered at low heat for 2 hours, until the meat is tender and nearly separating from the bone.

3. Sauce: in a small bowl mix ketchup, honey, mustard and soy sauce until smooth.

4. Glazing and final bake: uncover the foil, brush the ribs with the sauce and return to the oven without a lid. Increase the temperature to 220 °C and bake 15 minutes until a sticky crust forms.

5. Coleslaw: wash the cabbage, peel and trim the carrot¹⁰.

6. Slice the cabbage into fine shreds and the carrot¹⁰ into thin strips.

7. Combine the shredded cabbage and carrot¹⁰ in a bowl, add mayonnaise and a pinch of salt, mix until evenly distributed.

8. Serving: let the ribs rest for 5 minutes, cut along the bones and serve with coleslaw.

In short

• In the planner this dish is cooked for two days: reheat on day two.