Recipe: Salt & Pepper Ribs with an Asian Dipping Sauce
I know that Southern-style BBQ ribs soaked in sticky-sweet sauce are popular, evident by the ever growing number of BBQ joints opening up in Edmonton; however, I prefer the salt & pepper dry pork ribs that I grew up with.
While my mom kept it classic with just salt and pepper, my palate has evolved so that I crave a fusion of flavours. Smoked paprika can give your slow-roasted ribs a boost of flavour, and with just an assortment of ingredients in my cupboard I whipped up a satisfying Asian-inspired dipping sauce.
Salt & Pepper Ribs with an Asian Dipping Sauce
1 kg or 2 lbs slab of pork back or side ribs, thin membrane removed
1 tbsp salt
1 tbsp pepper
1 tsp smoked paprika
1/2 lime, juiced
1 garlic clove, minced
1 tbsp rice vinegar
2 tbsp soya sauce
1 tbsp honey
1 green onions, sliced
Preheat oven to 300 degrees F. Cut rack into segments of 1-2 ribs.
Mix together the salt, pepper and paprika. Rub the seasoning over both sides of the ribs and place the racks, rib-side down in a roasting pan or baking sheet.
Roast for 2 and a half to 3 hours or until ribs have a nice crust and meat will easily pull away from the bone.
Meanwhile, whisk lime, garlic, vinegar, soya sauce and honey together. Add green onions.
Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. Remove from the pan, plate, and serve with dipping sauce. Enjoy!