To put a smile on my sons faces, I just have to serve them a platter of pork ribs. These are cooked in a skillet cutting down the time taken to either smoke, grill or bake them. Once tender, they are tossed with barbecue sauce to coat. Succulent and finger licking, these ribs can be prepared all year round, addictive and hard to resist.
This recipe works well with either baby back ribs or spareribs. The former are from the loin area, which are shorter, meatier, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area. They are large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs. Once cooked, they can be served as a starter or with the main meal.
This recipe works well with either baby back ribs or spareribs. The former are from the loin area, which are shorter, meatier, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area. They are large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs. Once cooked, they can be served as a starter or with the main meal.
Finger Licking Pork Ribs
(Serves 6)
Ingredients:
1 rack of baby back or side ribs (around 3 lbs)
1 teaspoon chilli powder
1 teaspoon garlic powder
1/2 teaspoon pepper powder
1 cup water
salt
Method:
To prep the ribs, trim off any fat and remove the membrane on the bony side of the rack. Slide a knife at the bottom under the membrane and over the bone starting from the centre of the rack. Then try lifting the membrane off from the centre working your way towards both ends.
Cut ribs into individual pieces, wash, drain well and season with salt. Marinate with chilli powder, garlic powder and pepper powder. Cover and refrigerate for two hours.
Heat a skillet, add the ribs and water. Cover, cook on low flame until ribs are tender and all the liquid is absorbed. Spoon out any fat released by the ribs.
Note: Prepare barbecue sauce and keep it ready, while ribs are cooking.
Barbecue Sauce
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon pepper powder
4 large cloves of garlic (minced)
1 cup ketchup
1 teaspoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons oil
Method:
Heat oil in a pan and add minced garlic. Do not burn the garlic or it will taste bitter. Add chilli powder, cumin powder and pepper powder. Saute spices for few seconds, then add ketchup, apple cider vinegar and Worcestershire sauce. No need to add salt. Adjust sour, spice and sweet, according to your taste. Let sauce simmer for few minutes.
Pour sauce over the ribs in the skillet. Mix well to coat and heat for a couple of minutes until the sauce adheres to the ribs.
Serve hot with extra sauce from the pan.
Note:
(Serves 6)
Ingredients:
1 rack of baby back or side ribs (around 3 lbs)
1 teaspoon chilli powder
1 teaspoon garlic powder
1/2 teaspoon pepper powder
1 cup water
salt
Method:
To prep the ribs, trim off any fat and remove the membrane on the bony side of the rack. Slide a knife at the bottom under the membrane and over the bone starting from the centre of the rack. Then try lifting the membrane off from the centre working your way towards both ends.
Cut ribs into individual pieces, wash, drain well and season with salt. Marinate with chilli powder, garlic powder and pepper powder. Cover and refrigerate for two hours.
Heat a skillet, add the ribs and water. Cover, cook on low flame until ribs are tender and all the liquid is absorbed. Spoon out any fat released by the ribs.
Note: Prepare barbecue sauce and keep it ready, while ribs are cooking.
Barbecue Sauce
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon pepper powder
4 large cloves of garlic (minced)
1 cup ketchup
1 teaspoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons oil
Method:
Heat oil in a pan and add minced garlic. Do not burn the garlic or it will taste bitter. Add chilli powder, cumin powder and pepper powder. Saute spices for few seconds, then add ketchup, apple cider vinegar and Worcestershire sauce. No need to add salt. Adjust sour, spice and sweet, according to your taste. Let sauce simmer for few minutes.
Pour sauce over the ribs in the skillet. Mix well to coat and heat for a couple of minutes until the sauce adheres to the ribs.
Serve hot with extra sauce from the pan.
Note:
- If you prefer spicy ribs, add extra chilli pwd or your favourite hot sauce.
- For sweeter ribs, add a dash of honey.
