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.
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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