The only requirement needed to make this dish is for you to love meat, that’s all, and of course, a good working oven. Anything more than these is just extra. Now, let’s get to the nitty gritty of things. This delicious meal contains a good number of calories—488g to be precise, about 19 grams of protein, 52 and 23 grams of carbs and fats respectively. So, if you’re on a weight loss regimen, or trying to cut out carbs from your diet, this might not be the ideal meal for you at this time. But if like the rest of us you’re ready to get down with any meal, then get into the kitchen and let’s get cooking!
- 1 rack baby back pork ribs
- 1 tsp mustard
- 1 tsp cayenne pepper
- 1 tablespoon ground cumin
- 1 cup barbeque sauce
- ½ tsp ground chipotle pepper
- ½ cup chili powder
- ¼ cup white sugar (optional)
- ¼ cup brown sugar (optional)
- ¼ cup salt
- 2 Tbsp black pepper
- Preheat the oven to 250° F (120° C)
- Combine dry ingredients mustard, chipotle pepper, black pepper, cayenne pepper, chili powder, cumin, salt and the white and brown sugars.
- Place the rib rack on aluminum foil. With a sharp pointy knife gently poke the rack. Rub the dry combined spices to cover the entire rack.
- Wrap the rack tightly with foil to seal it with the meat facing down, before transferring to a pan.
- Leave the meat in the preheated oven for about 2 hours, or until the meat is cooked and tender. Remove from the oven and allow to cool.
- Now, increase oven temperature to 350° F (175° C).
- Unwrap the foil and drain the excess juices, and brush the barbeque sauce around the rack.
- Now, place the meat facing up and return to the oven with the foil open. Leave in the oven for about 10 minutes. Repeat the process of removing and brushing layers of barbeque sauce on the meat for about five times within the set time.
- Once cooked, remove meat from the oven and cut along rib lines.
- Serve with a main dish of choice—roasted baby potatoes, rice, mash, any fresh salad, with extra barbeque sauce. Enjoy!
Chinenye Emezie | Assistant Editor