Oven Baked Pork Back Ribs with Smoky Chiang Mai Glaze

Back ribs baked until soft, then finished with a sticky glaze built from Chiang Mai Sauce.

INGREDIENTS

1.5 to 2 kilograms Pork Back Ribs

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika, optional

1 cup Chiang Mai Sauce

INSTRUCTIONS

Heat the oven to 300°F.

Pat the ribs dry and remove the thin membrane on the bone side if it is still attached.

Mix the salt, pepper, garlic powder and paprika if using. Rub this evenly over both sides of the ribs.

Place the ribs on a baking tray, meat side up. Cover tightly with foil and bake for about 2 hours, until the meat is soft.

While the ribs cook, mix the Chiang Mai Sauce, honey, soy sauce and vinegar in a bowl.

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