When you have a rack of ribs, do you cut it before cooking or do you cook it and cut just before serving? It really depends, doesn’t it? If you’re making a stew or a soup, it’s wiser to cut the rack between the bones. But if your barbecuing, cooking the rack whole is a better idea. Marinate it overnight, in liquid marinade or with a spice rub, to let the seasonings penetrate the innermost parts of the meat. Roast in a fully covered pan, unwrap, cool a bit, cut between the bones, grill and glaze just long enough to give the surface a charred crust. That is how I cooked these glazed baby back ribs.
Does it have to be baby back ribs? No, in fact, I like spare ribs better because it has more fat which makes the meat more moist and tasty. But the way spare ribs are cut, there is a rather thin layer of meat around the bones. Meanwhile, baby back ribs has more meat but less fat. Choose between baby back and spare ribs, both will work using this recipe.
- 1 rack baby back or spare ribs about 1 and 1/2 kilos
- 1/3 to 1/2 cup Cajun seasoning or your preferred spice mix
- 1/4 cup olive oil
- Rinse the ribs and pat dry with a kitchen towel.
- Mix together the spice mix and olive oil. Why add oil? Oil is especially useful if cooking baby back ribs which do not contain a generous amount of fat. The oil will moisten the meat tremendously.
- Spread and rub the spice-oil mixture on the entire surface of the rack of ribs. Place in a covered container and let sit in the fridge overnight.
- Preheat the oven to 200F.
- Place the ribs, meaty side up, in a baking pan. Cover the pan tightly with foil. Cook in the oven for two hours or until very tender.
- Take the ribs out of the oven. Remove the foil. Cool for about 10 minutes.
- Heat up the grill.
- Cut the rack of ribs between the bones.
- Make the glaze by mixing together the honey, Sriracha and soy sauce.
- Grill the ribs, brushing them with the glaze generously, until the surface acquires a lightly charred and crusty texture.
- Brush the ribs with the glaze one last time off the heat before serving. Optionally, sprinkle with toasted sesame or mixed seeds.
- These glazed baby back ribs may be served as a finger food or as a main dish.
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