Nice rack!

It's been a long winter and sometimes it's nice to have the flavors of summer. Usually we grill* lots of ribs during the summer, but here is an oven-baked version with a home-made barbecue sauce/marinade. You can also use your own BBQ sauce or rub of preference. This is another great recipe to prepare in advance, where you don't need to do much preparation and the oven does all the "work". Besides, it's too cold to go out.

We had our ribs with rice, peas and beans.
The kids got a little creative before tucking in.

SLOW-COOKED RIBS

2 slabs of pasture-raised pork ribs 
Sea salt
3 Tbsp brown rice syrup

4 Tbsp low-sodim tamari

2 Tbsp white or rice vinegar
2 Tbsp ketchup
1 clove garlic, peeled, crushed and chopped
½ small onion, peeled and chopped

• Combine marinade ingredients with a hand-held mixer (or else finely chop the garlic and onion and combine in a small bowl). Put the ribs and marinade into a ziploc and let marinate in the refrigerator for at least 4 hours or overnight. 
• Preheat oven to 300°F (150°C).
• Line roasting tin with a large sheet of heavy-duty aluminum foil. Fold the four edges up securing the corners, so that no liquid can seep out. 
• Removing the ribs from the marinade, season both sides lightly with salt and place the slab bone side down, onto the foil. Pour about half of the marinade in. Bring the two long edges of foil together and fold over to close.
• Roast in oven for an hour and a half, turning over once after an hour. Be careful when opening the package, the steam is hot.  
• When ready, carefully drain the sauce into a bowl. You can save this for dipping, if you don't mind all that fat....
• Put the oven rack on the second tier from the top. Set the oven to "broil" on "hi". Broil, uncovered, meat side up, for 5-10 minutes to crisp up the surface. Let rest for 10 minutes before serving.

*If you do have a grill, sear on directly over the coals for the first 15 minutes, then grill on indirect heat, with the hood down, for an hour and a half. Turn and baste with the marinade occasionally. If it looks like it is burning, wrap in foil to cook.