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2
10 minutes
2 hours
We dare you to get through a few of these without licking your fingers!
A sweet, smoky and downright moreish addition to any BBQ, these free range pork ribs will go down a treat.
500g pork rack of ribs
dijon mustard to bind
200ml bbq sauce
50g brown sugar
100ml red wine vinegar (optional)
1 tbsp salt
1 tbsp ground black pepper
1 tbsp garlic powder
Set up your bbq/smoker with a few chunks of lumpwood charcoal and light some firelighters. As the coal catches, add some smoking wood to your bbq (we recommend cherry wood for added flavour). Close the lid and allow the smoke to reach 100-110ºC
Combine salt, pepper and garlic powder to a container and mix everything together. Apply a light coat of mustard to the both sides of the ribs as a binder then apply your meat rub all over. Feel free to add extra seasonings to your preference.
For best results use a meat probe, inserting into the thickest part of the meat and set the thermometer to 75ºC. Lay the ribs on the grill over indirect heat and close the BBQ lid. When the ribs reach the internal temp of 75ºC, remove from the grill and wrap with tin foil. Mix the bbq sauce and brown sugar, optionally adding the vinegar. Unwrap your ribs and pour generously with the mixture.
Recover the ribs and return to the BBQ, smoking until internal temp reaches anywhere between 90-120ºC. Now feel free to allow your ribs to braise for as long as you want, it will only make them more tender!
When the ribs are cooked, remove from the foil packed and slice them into individual ribs or more manageable portions.
Put them on the table and ensure you’re ready to get a little mucky!
