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No matter which method you swear by when it comes to cooking ribs — boiling, grilling, smoking — give your oven its chance to shine. You won’t be disappointed by these fall-off-the-bone ribs, which cook for 4 to 6 hours to achieve flavour perfection. You can prepare them ahead of time and reheat them on the grill for a few minutes before serving.  

Keep in mind that ribs are traditionally served dripping in BBQ sauce, so don’t be surprised if a guest or two ask you for some. It’s not a crime, but as the chef, it’s up to you to politely insist that everybody taste at least one of your perfectly seasoned ribs before

cracking out the bottle.

Ingredients (Makes 8 servings)

•    1/3 cup salt

•    1/3 cup paprika

•    1/3 cup chilli powder

•    2 tbsp. garlic powder

•    2 tbsp. onion powder

•    2 tbsp. dried thyme

•    2 tbsp. dried oregano

•    2 tbsp. dried basil

•    2 tbsp. ground pepper

•    1 tsp. cumin

•    1 tsp. Cayenne pepper

•    3 to 4 kg back ribs (about 1/2 rack per serving)


1.    The day before, mix all of the dry ingredients together with an electric mixer. Spread the dry rub on the fleshy side of the meat, pressing down firmly to ensure everything sticks. Place the ribs in a resealable plastic bag and refrigerate overnight.

2.    Preheat oven to 275 °F (135 ºC). In a large roasting pan, spread the pieces of meat out in a single row. Carefully cover with aluminum foil, making sure the ribs don’t stick to the foil too much.

3.    Bake for 4 to 6 hours, or until the meat easily falls off the bone. If you plan on serving the ribs later, cut the rack into individual pieces so that they’re easier to warm up on the grill.

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