No Barbecue? 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.
Classic pork back ribsBy Chatelaine
1 h 40 min
- 2 kg pork back ribs
- 1 1/2 cups good-quality barbeque 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 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.
Nutrition (per serving)
- 57 g,
- 34 g,
- 55 g,
- 1 g,
- 1317 mg.
Laurence Feraud Plan Pegau, France, $15
Rhône reds are always a great match for all kinds of ribs, their dark brambly fruit and spicy woodsmoke aromatics complementing the savoury meaty flavours wonderfully. Coming from one of Châteauneuf-du-Pape’s more esteemed producers, this bottle delivers a great deal for a wine at this price point.
Bodegas Castaño Hecula Yelca, Spain, $12
The monastrell grape is one of the hidden gems of Spanish wine, and the Hecula is a splendid bargain-priced introduction to its rustic charms. There’s an abundance of juicy, ripe black fruit in the glass, supplemented by nuances of smoky oak, rosemary, thyme and underbrush.