Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked spiced ribs — USA.
Equipment: Roasting tin; foil
Measures and names
Ingredients
- 1.2 kg pork ribs
- 2 tbsp smoked paprika
- 1 tbsp each garlic and onion powder
- 1 tsp cumin
- 1 tsp mustard powder
- 2 tbsp cider vinegar
- 1 tbsp oil
- Salt and black pepper
- Slaw, to serve
Method
- Mix the paprika, garlic and onion powders, cumin, mustard powder, vinegar, oil, salt and pepper into a paste and rub it all over the ribs.
- Heat the oven to 150°C (fan 130°C). Wrap the ribs tightly in foil, sit in a roasting tin and bake for 2 hours, until the meat pulls back from the bones and is tender.
- Unwrap carefully, saving the juices.
- Turn the oven to 220°C (fan 200°C) (or heat the grill). Brush the ribs with the reserved juices and roast or grill for 10–15 minutes, until sticky and charred at the edges.
- Rest for 5 minutes, cut into ribs and serve with a sharp vinegary slaw.
Swaps and tips
The dry rub gives all the smoky-sweet flavour without the sugar of bottled BBQ sauce. Serve with slaw, not bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 4 g | 3 g | 40 g | 565 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
