This is the best bbq rib recipe ever (well at least up until now). Through trial and error I have come to this recipe and absolutely love it.
What should perfect bbq ribs be like? They are packed with flavor and are slightly spicy (thanks to the marinade, cumin, cayenne pepper), they are soft and juicy, they are literally falling off the bone (by being sautéed for such a long time), they have this sweet and yet savory taste of that smokey homemade bbq sauce.
I recommend making a large batch of these, since they are oh so good and can be eaten later on as well 😆😋😇

3 kg pork ribs

For the marinade
4 garlic cloves, pushed through a garlic press
2 tsp paprika powder
1 tsp cumin
1 tsp cayenne pepper
2 tbsp sea salt
2 tbsp brown sugar
3 tbsp olive oil

For the bbq sauce
3 tbsp apple cider vinegar
5 tbsp ketchup
2 tbsp brown sugar
5 tbsp rum
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
3 garlic cloves, pressed through a garlic press
Ginger, the size of your thumb, peeled and finely grated
½ chili with seeds, chopped

1. Wash and pat dry the ribs. Cut in pieces so they fit in a shallow oven baking pan. Turn with the rib side up and use a knife to pull off the membrane. If that is not possible, just puncture it all over so the marinade has a chance to get through. If the top part of the ribs is too fatty, cut most of the fat off, leaving about 0.5 cm of fat for better taste.
2. Make the marinade. Mix together all the ingredients except olive oil and use that to rub in all of the ribs generously. Then drizzle olive oil on top at the end and rub that in too.
3. Preheat the oven to 160 degrees (celsius).
4. Place the ribs in thicker foil and tightly wrap each piece separately. Leave the opening on top (the bone part stays up) so that all the juices don’t leak out.
5. Put in baking pan and place in the oven for 2-2.5 h, depending on the meat.
6. Check on the ribs after 2 h. The foil should be full of juices and the meat should be stewing in it. If the meat seems to be coming off the bone, it is time to remove from the oven. If not- leave for 20-30 min more.
7. When the ribs are cooked, remove from oven and drain the juices, but leave the meat in foil to rest up until the moment you plan to start grilling.
/If you don’t plan on grilling and want to continue to cook in the oven, then brush the bbq sauce on the meat in the foil and put it back in the oven on the grill setting for 5 min, turn them over, cover that side in sauce and cook for 5 min again./
8. You can use the store baught bbq sauce, but you can also try and make it yourself.
9. In a small pot mix all the sauce ingredients and put it on low heat on the stove. Keep stirring every once in a while until the sauce reduces to a creamy, sticky consistency, about 20 min.
10. Put the ribs on a preheated grill on medium heat and grill until golden on both sides. Then brush both sides with the bbq sauce and lower the grill heat to finish the ribs off (the sauce gets sticky and thick).
11. Serve with grilled corn or potatoes and a green salad.

Recipe: Ārija Avota
Photo: Oto Avots