Salt and pepper ribs
Ingredients
- 3 racks of ribs
- 8 tbsp sea salt
- 2 tsp fennel seeds
- 1 tbsp black peppercorns
- 2 tsp cayenne pepper
- 1 tbsp paprika
- 200 g dark brown muscavado sugar
- 2 cloves garlic
Instructions
- Peel and crush the garlic in a pestle and mortar with the fennel seeds and black peppercorns.
- Add the rest of the ingredients and mix.
- Rub over the ribs
- Leave the ribs in the fridge for a few hours or overnight.
- Preheat the oven to 180C Gas Mark 4
- Place the ribs in a roasting tin and cover with foil
- Bake for five to six hours until tender
Notes
If serving with barbecue sauce brush the sauce on the ribs and cook for another half an hour