We used Spanish Duroc baby back ribs from Jett Foods to create this sticky ribs dish for children which they can eat with their fingers and make a terrible mess! Serve with sugar snap peas blistered in coconut oil and brown rice.
What you need:
1-2 lbs baby back ribs (1 rack from Jett)
1/2 cup maple syrup
1/2 onion, chopped
1/2 tablespoon sesame seeds
1 tablespoon apple cider vinegar
pinch of salt Rice and vegetables to serve
Method:
Preheat the oven to 350C. Place the ribs in an oven dish and bake for 40 minutes.
Drain the fat off once cooked.
Combine the rest of the ingredients in a saucepan and bring to the boil then set aside.
Cut ribs into pieces with one bone in each and pour the sauce over them.
Bake the ribs in the oven again, uncovered for 1 hour or until they are tender.
Serve with plain rice and steamed or lightly sauteed green vegetables
Serves 4 children