°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.
Remove ribs from oven, discard foil and generously brush both sides