Why recepie famous for?
Ingredients
2 racks of ribs,Dry Rub,
3 tbsp fennel seeds,
1 tsp peppercorns,
2 tbsp cumin seeds,
1 tbsp heaped smoked paprika,
1 tsp salt ,
Wet Glaze
2 tbsp tomato ketchup,
2 tbsp brown sauce,
2 tbsp honey,
1 tbsp hot chilli sauce or 4 hot birds eye chillies, minced,
1 tsp chilli powder,
Instructions
Heat your oven to 140ºC.Using a knife scrape the underside of the ribs on one end and you will see there is a transparent membrane present. Pull this membrane (use a cloth for grip) from the back of the ribs to remove it. Remove any excess fat too.
Dry Rub
In a pestle and mortar bash up the fennel, cumin and pepper and put into a bowl then stir in the paprika and salt.
Place the ribs on an oven tray and rub the dry spices all over the ribs. Cover with foil and cook in the oven for 3-4 hours.
Wet Glaze
Meanwhile, make up the glaze and when the ribs are ready smear half the marinade over the ribs on both sides.
Increase the temperature of the oven to 200ºC and return the ribs to the oven for 10 minutes.
Every few minutes spoon over a little more of the glaze and replace in the oven for a final 20 minutes until the ribs are sticky and delicious.
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