• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — pork ribs

    Easy, Fall-Off-The-Bone Oven Baked Ribs Recipe

    Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing waiting while the ribs bake.

    Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hours
        •    Yield: Serves 2-3



        •    2 to 2 1/2 pounds baby back pork ribs
        •    Salt and black pepper

    Sweet and Spicy Barbecue Sauce:

        •    1 tablespoon olive oil
        •    1/4 cup finely diced onion
        •    1/2 teaspoon ground cumin
        •    1/2 cup ketchup
        •    1 tablespoon hot chili sauce (suggestion Sriracha)
        •    2 tablespoons light brown sugar
        •    1 tablespoon apple cider vinegar
        •    Salt and ground pepper, to taste


    1. Prepare Ribs:

      Heat oven to 275 degrees F.

      If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below. Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

    2. Make Barbecue Sauce:
      While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
    3. To Finish:

      Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

      Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize.


        •    Removing the Membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.

        •    Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 3 servings. The information below does include the barbecue sauce.

    This great family recipe is thanks to Inspired Taste at http://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/

    Pork Adobo with a lighter wine

    Adobo, the national dish of the Philippines, starts out as a garlicky and tangy stew. The meat is then removed from the casseroles and fried until crisp, and the cooking liquid is reduced to make the richly flavored sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    12 pounds country-style pork ribs (not the loin), each rib cut in half crosswise above the bones
        •    6 cups rice vinegar
        •    3 cups soy sauce
        •    6 heads of garlic, separated into unpeeled cloves
        •    Freshly ground pepper
        •    2 large red bell peppers
        •    Vegetable oil, for frying
        •    1/2 cup crushed unsalted peanuts (optional)
        •    Steamed rice, for serving


    1. In each of 2 large enameled cast-iron casseroles, combine half of the ribs, vinegar, soy sauce and garlic. Season with pepper and bring to a simmer. Cook over low heat, skimming occasionally, until the ribs are cooked through, about 30 minutes.
    2. Using a slotted spoon, transfer the ribs to a platter, leaving the garlic behind. Continue to simmer the cooking liquid in the 2 casseroles until the garlic is tender, about 30 minutes; let cool. Remove the garlic cloves and peel them, then add to the ribs.
    3. Remove the fat from the cooking liquid. Pour the liquid into a medium saucepan and boil until reduced to 2 cups, about 15 minutes.
    4. Roast the red peppers directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a large bowl, cover with plastic wrap and let stand for 10 minutes to loosen the skins. Peel the peppers, discarding the cores, ribs and seeds; cut the flesh into long thin strips.
    5. In a large skillet, heat 2 tablespoons of oil. Add as many of the ribs as will fit without crowding and fry over moderate heat until deeply browned, about 4 minutes. Transfer to paper towels to drain. Repeat with the remaining ribs, adding more oil as needed.
    6. Add the garlic cloves to the skillet and fry, stirring, until browned and crisp, about 5 minutes. Arrange the ribs and garlic on a warmed platter. Scatter the peanuts and red pepper strips on top and serve. Pass the reduced cooking liquid and the rice separately.

    Suggested variations:

    • The adobo can be prepared through Step 2 up to 2 days ahead; refrigerate the liquid and ribs separately.
    • This spicy menu requires a not-quite-dry white to provide a refreshing flavor background. Among various choices, look for a California Riesling.


      This great family recipe is thanks to Tasting Table at https://www.tastingtable.com/drinks/national/best-recipes-german-riesling-wine-pairing