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- 1 kg pork spare rib - the meatier the greater (3 per person)
For that dry rub
- 1 tablespoons of ground cumin
- 1 teaspoon hot smoked paprika
- 1 tablespoons of ground coriander
- 2 teaspoon dried oregano. or 2 tablespoons of fresh leaves, chopped
Carefully associated with marjoram, which it's the wild equivalent, oregano includes a coarser, more…
Exactly the same shape, but smaller sized than…
For that chipotle barbecue sauce
Most likely probably the most broadly-used oil in cooking, essential olive oil is pressed from fresh olives. It's…
Exactly the same shape, but smaller sized than…
Method
Mix the dry rub ingredients with teaspoon flaky ocean salt, then massage in to the meat. Marinate not less than 1 hr, or ideally as much as one day within the fridge.
To help make the sauce, heat the oil in a tiny saucepan and soften the garlic clove for 1 min. Stir in all of those other ingredients, plus 2 tablespoons of water and simmer for any couple of secs before the sugar melts. Season with salt and hang aside.
Heat oven to 160C/140C fan/gas 3. Place the ribs inside a roasting tin in 1 fairly snug layer. Pour in 100ml warm water, cover the dish tightly with foil and bake for just two hrs before the meat pulls easily in the bones. Drain off any fat. The ribs could be cooled and stored within the fridge for approximately a couple of days.
For that final stage of cooking, obtain the barbecue ready and hold back until the coals are glowing white-colored and gray. Prepare the ribs for 4-5 mins on every side until dark golden and hot through – use tongs to show them carefully. Brush with a few of the chipotle sauce and provide the ribs 1 min more to char every now and then. Serve on the platter with all of those other sauce for spooning, lime wedges, along with a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Recipe from Live Show magazine, This summer 2013
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