- 1 ½ cups Water
- 1 cup White rice , long grain
- ½ tsp Salt
- 4 lbs Pork ribs, baby back
- 2 tsp Onion powder
- 2 tsp Paprika, smoked
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- ½ tsp Cumin, ground
- 1 tsp Chili powder
- 2 tbsp Olive oil , extra virgin
- 2 cups Barbecue sauce
- 3 cloves Garlic, minced
- 2 tbsp Olive oil, extra virgin
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes. Remove from heat and let steam, covered, for 10 minutes.
- Preheat oven to 180°C / 350°F. Line a baking sheet with parchment paper.
- Peel off the tough membrane that covers the underside of the ribs. Place ribs on prepared baking sheet.
- In a small bowl, combine onion powder, paprika, salt, black pepper, cumin and chili powder.
- Drizzle ribs with olive oil. Sprinkle seasoning over ribs and rub all over both sides. Cover ribs with foil wrap and bake for 2 hours.
- In a small bowl, combine barbecue sauce, garlic, olive oil, worcestershire sauce and salt.
- Remove ribs from oven, uncover and spread the sauce mixture over top. Increase oven temperature to 240°C / 460°F and return ribs to the oven, uncovered. Bake until edges are caramelised, about 10 to 15 additional minutes.
- Allow ribs to rest for 10 minutes before slicing and serving. Using a fork, fluff the rice and serve with ribs.
- If you like spice, add a pinch of cayenne powder to both spice mixture and sauce
- If you want your ribs slightly charred, change the oven settings to broil for the final few minutes of cooking time