Kids Size Spare-ribs Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Pat the 0.5 kg rack of ribs dry with paper towels. If ribs are in one piece, cut into a kid-size portion (about 10–12 cm/4–5 inches) or leave as a small half-rack; trim excess fat if desired.

Remove membrane

On the bone side, slide a small knife under the silvery membrane at one end and lift. Using a paper towel for grip, pull the membrane off the back of the ribs and discard (this makes ribs more tender and easier for kids to eat).

Mix the brown sugar, paprika, garlic powder, onion powder, salt and black pepper in a small bowl. Sprinkle and rub the spice mix evenly over both sides of the ribs, pressing it into the meat so it adheres.

Place the seasoned ribs on a piece of heavy-duty foil large enough to wrap them. Pour 60 ml apple juice (or water) into the foil packet to create steam and help keep ribs moist. Seal the foil tightly, creating a pouch.

Place the foil-wrapped ribs on a rimmed baking sheet and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the meat is tender and pulls back slightly from the bone.

Carefully open the foil (watch for steam). Brush the ribs with 0.25 cup mild barbecue sauce on all exposed surfaces. Return the ribs to the oven, uncovered, and bake at 200°C (400°F) for 8–10 minutes to set the sauce. Alternatively, you can broil on high for 2–3 minutes—watch closely so the sauce doesn’t burn.

Remove ribs from oven and let rest 5 minutes. If using, brush with 1 tsp melted butter for shine and sprinkle with 1 tbs chopped parsley. Cut into individual rib bones or bite-size pieces suitable for a child and serve warm with extra mild barbecue sauce on the side for dipping.

Tips: For very young children, remove and chop meat off the bones into small pieces to avoid choking hazards. Adjust seasoning and sauce to be mild and low-salt if preferred.