Pork Ribs

December 2, 2020 • 0 comments

Pork Ribs
Pork Ribs - the secret to good pork ribs is to cook them low and slow.
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To start with, you’ll want to put a dry rub on the meat. You can really play with the ingredients you put in your rub, but we like to use paprika, garlic powder, onion powder, salt, pepper, red pepper flakes, oregano and thyme. (You can add chili or cayenne pepper to spice it up, too!) For each those we do an equal portion of each (1-2 teaspoons), a little less pepper, and only about ½ tsp of salt — but adjust to your own taste buds! Mix together and rub into both sides of the pork ribs and let them sit for 15-20 minutes.

Preheat your oven to 160 C. Put your ribs flat on a tray or in a pan with the meaty side up and cover with tin foil. Bake in the oven for 2 hours. Turn the oven up to 350 C, flip the ribs over, slather with BBQ sauce (recipe below) and bake for 10 minutes. Flip the ribs again and slather the other side with BBQ sauce. Bake for 5 minutes. Repeat again on each side, baking for 5 minutes after adding more sauce. This gives you a really nice thick glaze on them! Cut into serving portions and serve them up! Any remaining BBQ sauce can served on the side for a little extra saucy goodness.

BBQ Sauce

While your ribs are baking, whip up some of your own homemade BBQ sauce. 


½ cup apple cider vinegar

1 ½ cups ketchup

½ cup water

1 ½ tbsp molasses

⅓ cup brown sugar

2 tsp mustard

1 ½ tsp garlic powder

2 tsp Worcestershire sauce

1 tsp salt

1 tsp pepper

Add ingredients into a sauce pan and simmer over medium heat, stirring occasionally. You will notice it start to thicken, usually after about 30-45 minutes. (This really helps to mix everything together — specifically the molasses. You can mix these all in a bowl and use if you are strapped for time, it just won’t be as thick and well blended). Make sure to taste the sauce as something usually needs to be adjusted, e.g. more sugar or honey to sweeten or vinegar to take down the sweetness, etc.).

Deviled Eggs
December 2, 2020 • 0 comments