EquipmentLarge shallow roasting tin, approximately 40 × 30cm, lined with foil; heavy foil for wrapping; and a small saucepan.
Ingredients
- For the wrapped stage
- For the glaze
0 of 15 ready
Method
- Remove the thin membrane from the bone side of the ribs if the butcher has not already done so.
- Mix the salt, paprika, garlic, onion, cumin and sugar and rub over both racks.
- Refrigerate uncovered for at least 1 hour.
- Heat the oven to 140°C conventional (120°C fan).
- Put the ribs meat-side up in the foil-lined roasting tin.
- Cook uncovered for 2 hours, until darkened and beginning to shrink back slightly from the bones.
- Put each rack onto a large piece of heavy foil upside down. Divide the apple juice and butter between them and wrap tightly.
- Return to the oven for about 1 hour, until noticeably tender when the racks are flexed.
- Meanwhile, combine the glaze ingredients in a small saucepan and simmer for 3–4 minutes.
- Carefully unwrap the ribs and discard the foil and cooking liquid.
- Increase the oven to 190°C conventional (170°C fan).
- Brush the ribs generously with glaze and return uncovered for 20–30 minutes, brushing once more, until glossy and sticky.
- Rest for 10 minutes before cutting between the bones.
Top tip
Do not slavishly follow the clock during the wrapped stage. Baby back ribs vary in thickness. They are ready to unwrap when the rack bends easily and the meat has begun pulling back from the bone ends.
Serve with
Proper coleslaw, sweet and sharp pickled cucumber slices and proper crispy roast potatoes.
Allergen note
Contains milk, mustard and fish if using traditional Worcestershire sauce. Check the ketchup and Worcestershire sauce labels for gluten and any additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours. Reheat only once and until piping hot throughout.
