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Notes
- Use a 30ml measuring cup.
- You do not need to marinade the ribs beforehand.
- Beware that the ‘rub’ contains quite some sugar. Suger starts to burn above roughly 175 degrees Celcius (350 Fahrenheit), so make sure the oven is not too hot. If the ribs are getting black on top during baking, lower the temperature a bit.
- Don’t overdo the clove, it can be overpowering.
Ingredients for two persons
- 1 kilogram of ribs
- 60 ml brown sugar (2 measures)
- 60 ml sambal oelek (hot chili paste) (2 measures)
- 30 ml vegetable oil (sun flower, or the likes) (1 measure)
- 15 ml Dyon mustard (0.5 measure)
- 15 ml tomato ketchup (0.5 measure)
- 15 ml ketjap manis (sweet soy sauce) (0.5 measure)
- 1 heaped tea spoon cayenne pepper
- 4 heaped tea spoons hot paprika powder
- 1 half heaped teaspoon freshly ground nutmeg
- 0.5 teaspoon clove powder (do not overdo the clove, it has a strong flavour!)
- Black pepper
- Salt
Preparation
- Take the ribs out of the fridge/cooling at least one hour before baking.
- Mix all ingedients (except salt and ribs) together in a bowl.
- Wait 15 minutes for the brown sugar to dissolve somewhat and stir again. This gives us a dark thickish liquid ‘rub’ to put on the ribs.
- Place the ribs meaty side up in the dish(es).
- Generously sprinkle the ribs with salt.
- Spread the marinade evenly over all pieces of rib. Make sure that the meat is coated all over on top, also a bit on the sides and bottom where possible.
Baking
- Preheat the oven to 165 degrees Celcius (330 degrees Fahrenheit).
- Optional: Line one or more ovenproof dish(es) with baking paper (parchment paper).
- Place in the oven and cook for 1 hour (thinner ribs) to 1 hour and 15 minutes (thicker ribs).
- Cut the ribs into single bone pieces and twist them around in the cooking juice for extra flavour!
