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This recipe is really easy to prepare and cook, especially if you can get small baby back ribs. I have found the pork in Grenada and Trinidad to be best for succulence and flavour. Properly cooked, the ribs just fall off the bone. I usually serve them with jacket potatoes or rice, and salad. SERVES 2 Preparation Time: 10 Minutes |
| 2 small racks baby back ribs | 1 tsp freshly ground sea salt |
| 1 medium onion, peeled and chopped | 1 tblsp soy sauce |
| 1 cup barbecue sauce | 1 tblsp tomato puree |
| 1 clove garlic,crushed | 1 tsp ground ginger |
| Hot pepper sauce, to taste | Cooking oil |
Preheat the oven to 375° F. Place the ribs in a deep roasting pan, pour a good glug of cooking oil over to coat them, and sprinkle over the salt. Loosely cover with tinfoil and roast in the oven for 30 minutes.
Mix all the other ingredients together, adding a little water if the mixture is too solid, pour over the ribs and cover the pan tightly with the tinfoil. Return to the oven for another hour. Check occasionally - if the sauce is starting to stick to the pan, add a little more water or soy sauce to moisten it.
Serve with plenty of napkins and a big bowl for the bones - enjoy!