It was one of those cold afternoons when we’re all sitting, wishing for a hearty meal to warm us up.
Labor day on a Tuesday meant that no one had traveled out for a long weekend mini-holiday, and as usual, boredom = cooking!
There so happened to be a rack of baby back ribs sitting in the freezer, and after thawing them out, we were good to go.
Baby back ribs are cut from the top of the rib cage between the spine and the spare ribs, so keep in mind that this is pork you will be serving.
- Rack of baby back ribs
- Pili-pili sauce (will share the recipe for this later on)
- 1/4 of Canned peaches, chopped into bits
- 1 clove of Crushed fresh garlic
- 1 piece of Crushed fresh ginger
- 1 tbsp Mint sauce
- Dash of Tomato sauce/Ketchup
How to cook
Baby Back Ribs
Ensure the ribs are fully thawed, and slice them up lengthwise. Rub the ground garlic and ginger onto the meat.
Make a marinade of the pili-pili sauce, peaches, and mint sauce. Lay the ribs in this marinade and allow to soak for over an hour.
Pour about 2 tablespoons of oil into pan, and place the marinated ribs (with marinade) into pan.
Add a dash of ketchup on each rib then let simmer on gentle heat for about 10 minutes, turning them over to cook sides evenly.
Boil the potatoes slightly to allow to soften.
Place them into pan with ribs, sprinkle some oil on each potato, and add a dash of paprika or chilli to suit your taste.
Place in oven and cook for another 20 minutes, or until potatoes and ribs are cooked.
Serve alongisde a salad. Enjoy!