Made with AI
Sicilian Tex-Mex Baby Back Ribs with Truff MeKa-Q Black Label Glaze
Ingredients
- baby back pork ribs1,5 kg
- Truff MeKa-Q Signature Black Label Line60 ml
- olive oil2 tbsp
- smoked paprika2 tbsp
- chili powder1 tbsp
- garlic powder1 tbsp
- dried oregano1 tbsp
- cayenne pepper1 tsp
- black pepper1 tsp
- sea salt1 tsp
- brown sugar2 tbsp
- red onion1 medium
- jalapeños2 medium
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a large baking tray with foil.
- 2
In a small bowl, combine the smoked paprika, chili powder, garlic powder, dried oregano, cayenne pepper, black pepper, sea salt, and brown sugar to make the dry rub.
- 3
Pat the baby back pork ribs dry with paper towels. Rub both sides of the ribs with olive oil, then generously coat with the dry rub, pressing it into the meat.
- 4
Place the ribs, bone side down, on the prepared baking tray. Scatter the sliced red onion and jalapeños over and around the ribs.
- 5
Cover the tray tightly with foil and bake for
- 6
5 hours, or until the ribs are tender.
- 7
Remove the ribs from the oven and increase the oven temperature to 220°C (425°F).
- 8
Brush the ribs generously with the Truff MeKa-Q Signature Black Label Line glaze.
- 9
Return the ribs to the oven, uncovered, and roast for an additional 10-15 minutes, or until the glaze is caramelized and sticky.
- 10
Remove from the oven, let rest for 5 minutes, then slice and serve with the roasted onions and jalapeños.
