Serves 4. Preparation time 20 mins. Cooking time 2 hours.
- 4 whole racks of baby back ribs (about 500g each)
- 5g black pepper
- 15g salt
- 150g Bim’s Kitchen African Baobab Pepper Jam
- 1 tbsp sunflower oil
- 150ml water
Thoroughly combine the salt and pepper and rub in to each rack of ribs. Leave the seasoned ribs for at least 15 minutes and then place into a suitable oven tray backs facing up. Carefully add about 150ml of water to the bottom of the tray and then seal the tray completely with aluminium foil. Place tray into an oven pre-heated to 230ºC, cook for 30 minutes and then reduce temperature to 170ºC for another 30 minutes.
Remove tray from oven and carefully open to let steam out. Carefully pour the meat juices into a separate bowl and leave the ribs to cool for a few minutes. Thoroughly combine the baobab pepper jam, sunflower oil and 12 tbsp of the meat juices. Baste the ribs in the oven tray all over with the baobab pepper jam mixture. Leave to sit for at least 15 minutes and then carefully pour about 100ml of the meat juice (or water) back in the tray, cover with foil and then place the tray in the middle shelf of the oven for about 30 minutes at 165ºC basting occasionally with the juices in the tray. Remove foil for last 10 mins of cooking. Serve hot with your chosen accompaniments.
Tips: This recipe also works nicely with beef ribs but cooking times may need to be adjusted depending on the thickness of the ribs. The ribs can also be finished off on an outside bbq for a smoky finish. Our African Baobab Chilli Jam can be used in place of the Baobab Pepper Jam for a fiery version of this dish. Keep any remaining meat juices to make to some homemade gravy or soup- it also freezes well once cooled.