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Author Notes: I made this to celebrate our first Canada Day in Toronto last year. The house gets perfumed with the spices in the dry rub and the ribs turn out to be succulent and fall-off-the-bone, albeit a bit sticky from the homemade basting sauce. —Flotch
For the dry rub
- 2.2 pounds pork ribs
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons cinnamon
- 2 teaspoons chilli flakes
- salt and pepper to taste
For the sauce
- 1/2 cup tomato puree
- 1/2 cup orange juice
- 1 tablespoon agave syrup
- 1/4 white onion, grated
- 2 cloves of garlic, grated
- 1 teaspoon white vinegar
- Cut ribs into sections of three of four. Combine the dry spice powders and rub all over the ribs along with some salt and pepper. Leave to marinate for an hour at least.
- Preheat oven to 225F. Cover each section of ribs with foil and place in the oven, meat side up. After an hour and a half, turn them onto the other side.
- Combine all the sauce ingredients in a saucepan and bubble away until it reduces and becomes thick. When the ribs have completed 3 hours of cooking open the packages and brush them with the sauce.
- Place back in the oven open and continue to cook for a further half hour. Before eating rest for a little while and then slice into individual ribs.
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