+Preparation: 20 minutes
+Cooking: 1 hour 30 minutes
+Makes 4 servings
°2 kg (4 1/2 lb) pork belly ribs
°4 tbsp. sweet smoked paprika
°2 tbsp. salt
°1/2 tsp. cayenne pepper
°250 ml (1 cup) ketchup
°125 ml (1/2 cup) cider vinegar
°2 tbsp. yellow mustard
°1 C. garlic powder
°1 C. onion powder
°60 ml (1/4 cup) packed brown sugar
°1 C. Sriracha hot sauce
Place a rack in the center of the oven and preheat to 160°C (325°F).Remove the white membrane and excess fat from the ribs. Cut each block of ribs in half.
In a small bowl, mix the paprika with the salt and cayenne pepper. Pepper.
Rub each side of the ribs with this spice blend. Place ribs, flesh side up, in a shallow roasting pan.
Pour 0.5 cm (1/4 in.) of water into the roasting pan and cover it with aluminum foil, sealing the edges well. Bake for 70 to 90 minutes, or until the meat is fork tender. Transfer the ribs to a plate. Discard the cooking liquid.
For the sauce: in a saucepan, combine all the ingredients. Placing saucepan on medium heat & bring to boil. Reduce the heat, if necessary, and boil gently for 8 to 10 minutes.Oil the barbecue grill and preheat it to medium-low heat.Brush ribs with sauce.
Grill them on the barbecue, with the lid open. Turn and brush with sauce often, until warmed through and nicely glazed, 8 to 10 minutes. Place the ribs on a cutting board and cut between the bones to separate them.
stuffTo finish cooking in the oven rather than on the barbecue, discard the cooking liquid from the roasting pan, leave the ribs in it, flesh side up, brush them generously with the sauce and continue cooking uncovered for 30 minutes in the center of the preheated oven. at 160°C (325°F).
Brush ribs with sauce every 10 minutes until nicely glazed.The rule of thumb for successful ribs: to prevent ribs from drying out or burning, cook them thoroughly before putting them on the grill – in the oven or on the stovetop, in water salt, broth or beer.
The only exception are Korean-style ones, because they’re thin enough to cook quickly. The longer the ribs are marinated (ideally overnight), the more tender and flavorful they will be.