Baked Chicken recipe – My Market Kitchen

Video length: 31 seconds

My Market kitchen presenters Emma Dean and Lynton Tapp collaborate to create their fresh, modern Australian cuisine.

• Baking beef ribs with Pyramid Salt’s Smokey flavoured salt.

Available in 125gm packs and 600gm tubs

For the full recipe, see:



  1. Season the ribs well with the Pyramid Salt Smoked Salt.
  2. Wrap the ribs in baking paper and tie securely with string.
  3. Bake at 130C for 6 ½ hours. The rack should be really soft when you poke it, which indicates that it is done. If the rack is firm, leave it in the oven, roasting, until the package is completely soft.
  4. Serve as it is, or with a crisp green salad.