This recipe is from Episode 6 of Secret Meat Business
Remove the bark from the top of the ribs, and score both sides with a knife, 2 cm apart.
Place the ribs into a large tray.
In a large mixing bowl, place the cumin, coriander & brown sugar, smoked paprika, chilli, onion, garlic, ginger, thyme & bay leaves
Mix all the marinade ingredients together
Cover both sides off the ribs with salt and pepper rubbing the salt into the grooves.
Pour marinade over the ribs, making sure you rub it into the grooves.
Let the ribs marinate for 3 to 48 hours (depending on how patient you feel, obviously the longer the better).
Turn the ribs upside down and on a large tray, covered with a lid or foil, place into the oven and cook at 150ºC for 2 hours, or until tender.
Turn the ribs over and baste with the juices in the cooking tray.
Place ribs back into the oven for up to half an hour at 200ºC until they caramelise, be careful not to burn them.
Cut ribs into slices and serve with your favourite chilli dipping sauce.
Nutritional analysis per serving (32 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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