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Recipes Dinner

Rory's 'knicker ripping' Saturday night spiced baby back ribs.

Ingredients
  • 4 Full Baby Back Racks
  • 1 Tbs Smoked Paprika
  • 2 Tps Cracked Black Pepper Corns
  • 1 Tbs Cumin Seeds
  • 1 Tbs Salt Flakes
  • 1 Tbs Garlic Powder
  • 1.5 Tbs Coconut Sugar (Or Dark Brown Sugar)

*Editor’s note* It’s Rory who’s dubbed these baby ribs as ‘knicker ripping’ so direct the comments his way, not mine. We like to allow for creative freedom in Lovin Dublin. Anyhoo, take it away Rory.

Knicker ripping Saturday Night Ribs!

Is there anything better than tearing flesh from bone with your teeth? (well maybe knicker elastic) or maybe more specifically, spiced pork from baby back ribs? If you’ve ever wanted to replicated those great American style rib joints – here’s a recipe to get you started.

Instructions

Step 1

Your ingredients ...

Ingredients2
Step 2

Combine, slat flakes, pepper corns, paprika, cumin seeds, garlic powder and Coconut sugar in a mortar and pestle. If you don't have one, get one, or use a blitzer. But seriously, if you're reading this you really should have a Mortar and Pestle.

Mortar-and-Pestle-1
Step 3

Hammer the crap out of everything until you have a simple dry rub - this stuff is gold dust and should have a deep peppery, smokey kick - taste it and adjust the seasoning as you feel. You'll want it to be pretty fucking punchy at this stage so don't worry if it takes your head off, it'll calm down.

Mortar-and-Pestle-2
Step 4

Lay the racks out on a few sheets of grease proof paper and liberally dust them with the dry rub you just wazzed together and massage in with your fingers.

Dry-Rub-in-Ribs
Step 5

This is the really, really important bit - it's time to sweat the meat - wrap the racks tightly in cling film then sling in the fridge for a 12 hours. You can get away with 1-2 hours marinating but the longer you leave this the better.

Wrapping-Racks
Step 6

How they look wrapped.

Wrapping-racks-2
Step 7

Remove the racks from the cling and lay flat on shallow roasting tray, glug or two of olive oil and some cut onions if you feel onion-y. Slap on a tight fitting lid of tin foil and bounce into the oven at 120c for 2 hours on the nose!

Racks-ready-for-the-oven
Step 8

Remove the racks and leave to cool on a grill tray, when cooled baste liberally with the roasting liquid (read: lovely, lovely fat!)

Racks-done-stage-1
Step 9

Grill hard on both side - you're for snap crackle and pop coming from under your grill, 2-3 minute on each side will do it. Serve with a good slaw and fat-arsed homemade chips.

Finished-1

That’s it, brilliant ribs, fall-off-the-bone spiced and smoked, now time to get carnivorous (knicker elastic tearing, entirely optional).

Written By

Rory Kelly

I'm Rory, when I was 21 I walked into a professional kitchen and told them I could cook. I ended up spending 2 years in that kitchen... drunk for parts of that time. I know hard, fast and brilliantly cooked food and I write about it at www.rorykellycooks.com

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