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Preheat oven to 170 °C (325 °F).
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Place pork on a work surface. Sprinkle seasoning on both sides and rub well to coat completely.
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Wrap meat tightly with aluminum foil, making sure to cover completely. Place on a baking sheet.
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Bake for 2 hours.
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In the meantime, prepare the sauce.
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Place all sauce ingredients in a saucepan. Bring to a boil. Reduce by half and cook for 12–15 minutes (or until syrupy). Set aside.
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Preheat oven to 220 °C (425 °F).
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Remove ribs from the oven and unwrap. Place meat on a parchment-lined baking sheet and brush ribs with sauce.
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Bake for 15 minutes. Flip.
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Brush again with sauce and cook another 15 minutes. Broil for the final 5 minutes (or until caramelized).
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Remove from oven. Serve with remaining sauce.
Chef’s secret: Tightly wrapping ribs before cooking produces a much more delicious and juicy meat because the ribs cook in their own fat.