Recipe 18: Sweet & Smoky Oven Spare Ribs (Γλυκοκαπνιστά Χοιρινά ΠαΪδάκια)

 

Now that the summer is in full swing, it’s hard not to resist some delicious, finger-licking spare ribs, accompanied by a variety of side dishes and cold beer. I have tried and personally tested a selection of fantastic recipes for spare ribs. Today, however, I will present you one of the easiest, which is also very convenient for those who do not have the luxury of a barbeque. Ι discovered this recipe on the internet and it is a definite hit with everyone who's tried it!

To my Greek readers (English readers should move on to the next paragraph), τα spare ribs είναι αυτά τα άκρα της πλευράς του χοιρινού, τα κοκαλάκια με το πολύ λίγο, αλλά πολύ νόστιμο, κρέας, που είναι η προέκταση της μπριζόλας (δείτε τις φωτογραφίες πιο κάτω).

Personally, I do not like too much sauce on my ribs. I prefer them as they come straight from the fire, which is why the photos below do not show them with any sauce. However, I will also describe how to make the sauce.

Let’s begin because I’m getting hungry. The measures below are for one rack of ribs:

1 rack of spare ribs
Half a cup brown sugar
1 tbsp chilli powder
1 tsp salt
1 tsp garlic powder, or grated fresh garlic
Quarter of a tsp ground cloves
Half a tsp ground cinnamon
1 tsp smoked paprika


1.    In a mixing bowl, combine the brown sugar, chilli powder or paprika, salt, garlic powder, cloves and cinnamon

2.    Place each rack of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, patting it in generously on all sides.

3.    Turn the ribs meat side down and tightly fold the foil to make sealed packets. Make sure the foil is not pierced because the juices will drip out.

4.    Leave the ribs in the fridge for a few hours (preferably overnight).

5.    Heat oven to 200C. Put the ribs on top of a rack on a baking tray (see photo). If you cook two racks of ribs you need two baking trays. Place them in the oven.

6.    Bake for 4 hours at 200C, then reduce the temperature to 175C for another hour or until a fork easily penetrates the meat.

7.    Serve with side dishes of your choice

NOTES: 

1. To do not be afraid if the ribs look a bit burned towards the ends. This is actually the brown sugar.

2. To make a sauce to go with the ribs, pour any accumulated juices from the ribs once cooked into a saucepan. Add 2 tbsps brown sugar, and a bit of chilli powder, salt, garlic powder, ground cloves, ground cinnamon, smoked paprika. If not enough juices, add a little bit of water.

Bring to the boil until the mixture is reduced by half (it would be syrupy). Take off heat, stir in 1 tbsp white vinegar and serve with the ribs.