Content

• Method 2 of 3: Roasting the Ribs
• Method 3 of 3: Final touches
• Tips
• What do you need

1 Remove the membrane from the ribs. The ribs, usually at the bottom, contain a membrane that will be difficult to chew if you leave it. It is easy to remove, just grab with your fingers and remove. Use a knife to loosen the membrane if necessary.

2 Decide exactly how you will season the ribs. You can season the ribs and season with the sauce later, or grate them with dry spices and leave them to soak overnight. Either way you will end up with delicious, flavorful ribs, so go for it.

• If you want to use a dry seasoning mix, plan ahead so you can leave the ribs in the mix overnight in the refrigerator. Wrap the spiced meat in aluminum foil and refrigerate overnight the day before cooking.
• Here's how to make a simple dry spice blend to make your meat spicy and delicious. Just mix the spices and rub the ribs with them:
  • 2 tablespoons of salt
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Method 2 of 3: Roasting the Ribs

1. 1 Preheat oven to 250 degrees.
2. 2 Prepare a baking dish. Take a form with 5 cm sides, in which all the ribs will fit freely in one layer. If the meat is stacked in more than one layer, it will cook unevenly. Line the baking dish with aluminum foil, the edges of which should hang loosely from the sides of the dish.
   • It is very important to use a deep mold as the ribs will release a lot of juice and you don't want it to overflow over the edges of the mold.
   • You can use a glass or metal mold.
3. 3 Pour about 0.6 cm of water into the mold. This will keep the meat moist and prevent the bottom from burning. Pour water directly onto aluminum foil.
4. 4 Place the ribs in the mold. The arch of the ribs should point upwards. Make sure the meat is in one layer.
5. 5 Cover the mold with aluminum foil to make a tent. Fold the edges of the foil first and lay another layer on top. Secure the foil to the handles of the mold to keep it in place. Make sure there are no holes.
6. 6 Place the baking dish in the oven and cook for 2 1/2 hours. The ribs should be covered for the first hour. The meat is ready for the finishing touches if it can be easily separated from the bone with a fork.

Method 3 of 3: Final touches

1. 1 Prepare a barbecue sauce if you want to use it. You can use ready-made sauce or make your own. Add it in the final stages of the ribs, but you can start making it while they are still in the oven. If you want to make your own sauce, do the following:
   • Sauté 1/4 cup chopped onions with a little oil in a skillet.
   • Add 1/2 cup ketchup, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon hot sauce, 2 tablespoons brown sugar, salt and pepper.
   • Cook the mixture for 15-30 minutes, stirring occasionally.
2. 2 Remove the ribs from the oven and remove the foil. To have a crispy crust on the ribs, you need to bake them at the end without foil.
3. 3 Turn on the grill element in the oven or preheat the grill. Both methods will create a tender, crispy crust on the ribs, and the meat itself will melt in your mouth.
4. 4 Pour the barbecue sauce over the ribs. You can pour it directly onto the meat in a baking dish.
5. 5 Cook the ribs on the grill or in the oven with the grill element for 5 minutes. Simply place them uncovered in the oven, or place them on the grill rack and cook until crispy on both sides.
6. 6 Serve the ribs. You can add extra barbecue sauce to them if you like.

Tips

• Once the ribs are ready, place them on the grill for 5 minutes.
• Uncover them about 15 minutes before cooking ends and pour over the sauce. The meat is lightly soaked in the sauce.

What do you need

• Baking dish
• Ribs
• Foil
• Barbecue sauce