- Preheat the oven to 160°C (140°C fan).
- Season the ribs: Pat the ribs dry with kitchen paper. Rub all over with olive oil, then sprinkle generously with your chosen Shemin’s Spice Blend and salt.
- Slow-roast: Lay the ribs meaty side up in a roasting tray. Cover tightly with foil and roast for 2½ hours, until the meat is tender and pulls away from the bone.
- Rest: Remove from the oven and leave the ribs covered to rest for 30 minutes. This helps the meat stay juicy and easier to handle.
- Finish on the BBQ: Heat your BBQ to medium-high. Grill the ribs for 2–3 minutes per side, until lightly charred and caramelised. Watch closely — the sugars and spices can darken fast.
- Make the yoghurt sauce: While the ribs finish, whisk all the sauce ingredients in a bowl. Season to taste and chill until ready to serve.
- Serve: Slice between the bones, stack onto a serving platter, and serve with the yoghurt sauce on the side.
Tips:
- Marinate the ribs with your chosen Shemin’s Spice Blend and olive oil the night before for deeper flavour and even more tender meat.
- Keep the roast low and slow. The 2½ hours at a low temperature is what gives you fall-off-the-bone tenderness.
- Let the ribs rest covered for 30 minutes after roasting. This keeps them juicy and makes them easier to handle on the BBQ.
- Look for the meat to shrink back from the bones, and a skewer should slide in easily. For precision, an internal temp of 90–95°C ensures tender ribs.
MR J S HAINES –
these are the best ribs i have ever tasted you got to try them brilliant regards duke