2 to 2 1/2 pounds pork chops
Salt and black pepper
Sweet and spicy barbecue sauce
1 tablespoon olive oil
1/4 cup onion, diced
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (Sriracha suggestion)
2 tsp brown sugar
1 tsp apple cider vinegar
Salt and ground pepper, to taste
-Heat the oven to 275° Fahrenheit (135°C).
-If the ribs still have the thin membrane covering the back of the bracket, remove it. See how in the notes section below.
-Season both sides of the ribs with a generous amount of salt and pepper. If using a spice mixture, add the ribs with. Place the ribs on the meat side in a large roasting pan or flanged baking sheet. (Ribs may need to be cut in half to fit in the pan).
-Cover the pan or baking sheet tightly with aluminum foil, then cook until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they progress. The ribs are made when the meat is cooked through and tender.
-Prepare barbecue sauce:
-While the ribs are cooking, cook the barbecue sauce. Heat olive oil in a saucepan on medium heat.
-Adding onions and cook until soft & translucent, 5 to 8 mn. Add the cumin and cook for 30 seconds.
-Add the ketchup, hot chili sauce, brown sugar and cider vinegar.
-Mix well, season with salt and cook for 2 minutes. Set aside for the ribs to be cooked.
-Finally, remove ribs from oven, discard foil and generously brush both sides