Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs.
They weigh approximately 1kg and include about 10-13 curved ribs.
To prepare the meat for rubbing you will need to remove the membrane; this can seem fiddly but is vital. There are some great YouTube tutorials out there to help you!
Preparation time: 15 minutes plus 6 hours drying & marinating | Cooking time: 3 hours | Serves 6
For the homemade rub:
140g light brown soft sugar
100g Maldon salt
25g fennel seeds, toasted and ground
25g ground black pepper
25g smoked paprika
For the pork:
6 baby back pork ribs, membrane removed
BBQ sauce (homemade or good quality)
- First, make the pork rub. There will be more than enough for 6 ribs, so the rest can be stored in a jar to use as you please. It makes a great seasoning for nuts; sprinkle over almonds and roast for a pre-dinner snack. We have been known to put this on French fries too!
- Mix all the pork rub ingredients together in a large bowl, then shake out onto a tray to dry. We usually leave the rub for 4 hours above the cooker. Grind the dried mix into a powder - you can use a blender, food processor or pestle and mortar for this process.
- Lightly oil the prepared ribs. Sprinkle a generous amount of the rub onto the ribs and massage into the meat. Leave to marinade for a couple of hours.
- Place the ribs in a tray and cover with foil. Ensure the foil covering is well sealed, as the ribs need to slowly steam. Place in a low oven for 2-3 hours; the temperature should not be higher than 160°c. The ribs are cooked when the meat is relaxed to the touch, meaning that it barely holds together, and is falling off the bone.
- Remove the ribs from the tray and glaze lightly with a BBQ sauce or maple glaze of your choice. Turn the oven up high to 200°c. Place the ribs on a flat, uncovered tray and pop them back into the oven for 10-15 minutes to allow the glaze to stick to the meat, then serve and tuck in!