Do you have a sudden craving for barbeque ribs? You don’t need a backyard barbecue pit to make fall-off-the-bone tender BBQ pork ribs. Follow this easy recipe and bake baby back ribs in the oven with our delicious homemade bbq marinade. Accompany this lovely meal with a glass of our fine Shiraz/Merlot 2015 of “Oenou Yi – Ktima Vassiliades”.

Ingredients:

  • 4 pounds (2 kg) baby back pork ribs
  • 2 garlic cloves
  • 1 tbsp ginger
  • 1 tbsp thyme
  • 2 tbsp honey
  • 2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp cracked black pepper
  • 200g bbq sauce
  • 1 tbsp chili or Cayenne pepper (optional)
  • 2 tbsp olive oil

Preparation:

For the ribs

  1. Mix the garlic, ginger, thyme, salt, chili, pepper, paprika and olive oil in a food processor, until combined. The marinade should have the consistency of a paste.
  2. Place the ribs on a chopping board and separate with a knife.
  3. Season the ribs with the marinade. Rub the marinade evenly on both sides of the ribs and place in a big bowl.
  4. Add the bbq sauce.
  5. Cover the ribs with plastic wrap and refrigerate for 6-20 hours.
  6. When ribs are ready, preheat oven to 275˚F (140˚C).
  7. Take the ribs out from the fridge and place them on a baking tray. Cover with foil and bake for 2 hours.

For the sauce

  1. Place a large nonstick pan on medium heat.
  2. Add the leftover marinade along with 2 tablespoons of honey.
  3. Simmer for 2-3 minutes.
  4. When sauce thickens remove from heat and set aside.
  5. Remove the ribs from the oven.
  6. Add the ribs in the sauce.
  7. Transfer back in the baking tray and cover with remaining sauce.
  8. Bake for 10-25 minutes at the same temperature as before.
  9. Serve the ribs and match this delicious recipe with a glass of Shiraz/Merlot 2015 from “Oenou Yi – Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.