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Baby Back Ribs with Papaya Sauce
Prep
10 mins
Cook
1 hr 50 mins
Servings
4
Difficulty
Hard
These baby back ribs are an absolute game changer for weeknight dinners. The papaya sauce is what makes them special, bringing this tropical sweetness that perfectly complements the smoky, tender meat. What I love most is how simple it all comes together in just under two hours from start to finish. Papaya is packed with digestive enzymes that actually help your body break down the protein in the ribs, so you're getting something genuinely good for you alongside pure deliciousness. Best of all, you probably have most of these ingredients already in your pantry, making this an affordable way to impress your family or guests without spending a fortune at the butcher counter.
Ella x
Ingredients
- 11 clove garlic, minced
- 11 cup papaya - peeled, seeded and cubed
- ½ cup water½ cup water
- ½ cup white wine½ cup white wine
- ½ cup honey½ cup honey
- ¼ cup tomato paste¼ cup tomato paste
- 44 pounds pork spareribs
Detail level
Instructions
- 1
Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
- 2
Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
- 3
Preheat an oven to 400 degrees F (200 degrees C).
- 4
Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
- 5
Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.
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