The below is enough to serve 2 people though I tend to usually serve it as a 1 portion for myself!
Ingredients for the marinade:
There are loads of different types of dry rub/marinades you cab shop buy, or make up yourself, I quite like the chilli kick to go with with the sweet & smokey flavours.
- 1 Table spoons of chilli powder
- 1 Table spoons smoked paprika
- 1 Table spoons garlic powder
- 1 Table spoons dark brown sugar
- 1/2 Table spoons of freshly ground black pepper
- 1/2 Table spoons of course rock salt
- A good squeeze of a bottle of any sweet BBQ marinade sauce such as Heinz
Other ingredients:
1 rack of pork ribs from any decent butchers or supermarket
Skinny French fries
A corn on the cob
Salt & Pepper
Butter
Any dipping sauces of your choice.
Start by taking your ribs out of the fridge & let them come up to room temperature, say 15/20 minutes.
Whilst they are sitting on the side, mix up your dry rub marinade as per the above ingredients.
Once the ribs are at room temperature, take your dry rub mix & start to cover all the ribs, really taking time to rub as much of the ribs as you can & to work the marinade into the meat. Once this has been done, cover them up with some foil & leave on the side for 20/30 mins.
Pre heat your oven to 150 degrees.
Take a large roasting dish & add one tea spoon of water to it, then place your ribs into the dish & cover the ribs & the dish with tin foil, I double wrap just to make sure that done of the moisture escapes for the ribs & the inside of the roasting dish, as it's this moisture that'll help make your ribs melt in the mouth & fall straight off the bone.
Place in the pre heated oven at 150 degrees & leave to cook for 2 hours 15 mins. Take out & leave on a chopping board.
Turn up your oven & cook your skinny chips as instructed, though I always cook on a slightly higher heat for less amount of time. I also like to add a good shake or grind of some coarse sea salt & a sprinkling of paprika.
After 10 mins cooking, get the corn on the cob in some boiling water & cook as instructed.
Now open the ribs up from the foil & squeeze over a generous covering of the sweet sticky BBQ marinade all over the ribs & place uncovered back into the oven for 7/8 mins.
Get a plate your serving on in the oven also, as food served on a hot plate is so much easier to keep your food warm when you're eating it.
Take your corn on the cob & smother with a large knob of butter & crack over a lot of black pepper, take your chips & ribs out the oven, plate up & serve with an ice cold beer.
Enjoy!
