Are you game for a change? I’m quite certain that you have heard of or tried Buffalo Wings before, but have you ever heard of or tried Buffalo Pork Ribs? Initially, when I made my Buffalo Ribs, I was sceptical about the outcome but was so delighted that it turned out tasty and flavourful.
In our opinion, it’s even better than the wing’s version.
The ribs were slightly crispy on the outside and juicy on the inside. They tasted superb with the blue cheese dip and hot sauce. Yes, blue cheese; you might say, ‘Eeee”. I said that too when I first made it, but this sauce with the ribs was like a perfect match!
If you are thinking of something different this festive season, how about trying out this recipe to appease the taste buds of those who are adventurous and wants a real kick (you can level up the spiciness by adding more hot sauce) to start the new year!!
Hope you will try this recipe! Be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.
Serves 4 persons
1 slab of pork ribs
2 – 3 tablespoons baking powder
1 teaspoons salt
1 tablespoon Smoked Paprika
½ tablespoon Cumin
70g unsalted butter, melted
½ to ¾ cup Sriracha sauce or any Hot Sauce of your choice
1½ tablespoons brown sugar
¼ teaspoon salt
Blue Cheese Dip
70g blue cheese, softened
120g sour cream
2 cloves small garlic, minced
2 tablespoons milk
Juice of half a lemon or 2 to 3 tablespoon of lemon juice
Pinches of salt
Some black pepper
Preheat oven to 180°C
- Salt the Ribs and leave it for 5 minutes.
- Rinse off the salt, then pat dry with paper towels.
- Combine the baking powder, smoked paprika, cumin and the salt.
- Rub the mixture on the ribs evenly.
- Line the baking tray with foil.
- Place the Ribs on the rack. Bake in the oven for 30 minutes.
- Turn up the oven to 220°C and bake for another 50 to 60 minutes or till crispy and cooked through.
While the ribs are baking make the sauce and dip:
Preparation for the sauce:
- Whisk all the ingredients together. Keep warm or reheat just prior to using.
Preparation for the blue cheese dip:
- Mash the blue cheese with sour cream until smooth.
- Add in the remaining ingredients and 1 tablespoons of milk to combine well. Add in more milk to get it to the consistency you want.
- Store in the fridge until required. Remove from the fridge 10 minutes before serving.
Serving the Ribs:
- Once the rack of ribs is cooked, let it rest for 10 minutes before serving.
- You can pour the hot sauce over the ribs and serve immediately with the cheese dip at the side, or like me, you can let each individual scoop the amount of sauce and dip to their liking.