Oven-Baked Pork Ribs

Steps

1. 1
   Pull the thin membrane off the bone side of each rack: lift a corner with a knife, grip it with kitchen paper and peel it away — left on, it turns leathery and keeps the seasoning out.
2. 2
   Mix both paprikas, the savory, garlic, pepper, salt and oil into a paste and rub it over both sides of the ribs. Leave in the fridge for at least 1 hour.
3. 3
   Heat the oven to 160°C. Lay the racks meat side up in a roasting tin, pour the hot water around them and cover tightly with foil.
4. 4
   Bake for 2 hours, until the meat has shrunk back from the bone ends and a knife slides in without resistance.
5. 5
   Lift off the foil, pour the juices from the tin into a small pan, add the honey and lemon juice and boil for 5 minutes until syrupy.
6. 6
   Raise the oven to 220°C. Brush the ribs with half the glaze and roast uncovered for 15 minutes.
7. 7
   Brush with the rest of the glaze and roast for 5–10 minutes more, until glossy and browned at the edges — watch closely, as honey burns quickly.
8. 8
   Rest for 5 minutes, then cut between the bones and serve.