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This recipe has a 3 stage process. I make no apology for the rather involved process, as the end result is really very good, better than any shop-bought ribs. Take your time, as this dish can take four hours to cook.
Servings 4
Calories 1059 kcal
Prep Time40 mins
Cook Time3 hrs
Total Time3 hrs 40 mins

Ingredients
 

Spice Rub

  • 2 tbsp paprika, smoked is best I think
  • 2 tsp freshly milled black pepper
  • 4 tsp brown sugar
  • 2 tsp salt
  • 1 tsp celery salt
  • 2 tsp chilli powder
  • 3 tsp dried garlic powder
  • 2 tsp English mustard powder
  • 2 tsp ground cumin

Basting Sauce

  • 100 ml olive oil
  • 250 ml cider vinegar
  • 200 ml light beer such as lager
  • 100 ml tomato ketchup
  • 2 tbsp dried garlic powder
  • 2 tbsp light brown sugar
  • 1 tsp red chilli flakes
  • 1 tsp freshly milled black pepper
  • 2 racks (15 bones) pork back ribs

Slather

  • 8 tbsp ketchup
  • 2 tbsp vinegar, any will do
  • 2 tbsp sugar
  • any rub that's left over

Instructions
 

Prepareration

  • Mix the spice rub, ingredients well together and store them in an airtight container. It will keep for 4 weeks.
  • Mix all the basting sauce ingredients and leave to marinate for 30 minutes for the chilli to reconstitute.
  • A couple of hours before you want to start cooking, remove the racks from the fridge.
  • Turn over, and you will see a thin silvery membrane covering the inner bones. This has to be removed, or the ribs will be tough as old boots.
  • Using a sharp knife, tease the fine membrane away from the tip of the knife; it will come away fairly easily. Then, using a kitchen towel to get a grip, pull away from the ribs, repeat the process with the other rack.
  • Next, place the ribs into a baking tray, and sprinkle over half the rub, working well into the meat.
  • Turn over and repeat the process until all the rub has been used up. Leave for 1-hour minimum; best overnight if possible.
  • Any rub that is leftover keep and adds to the slather later.

Cooking the Ribs

  • Heat the bbq to 300F 150C.
  • Place the ribs on the bars using the indirect method of cooking.
  • Add a small pan or tray of boiling water beside the meat.
  • Cover the bbq and cook for 20 minutes.
  • Brush over the basting sauce using a new medium paintbrush or pastry brush, then repeat every 20 minutes, taking care to be quick so not too much heat escapes.
  • Keep topping up the boiling water.
  • Keep an eye on the temperature. If the heat rises too much, the ribs will end up dry and tough.
  • After 2 1/2 hours, check the ribs; the meat at the ends of the ribs will have shrunk away, a clear indicator that the meat is probably cooked.
  • Try and pull apart. If they come apart with a little resistance, then they are cooked. If not, then leave for a further 30-45 minutes.
  • Once cooked, remove from the bbq, remove the pan of water, and then turn up the heat to full.
  • Mix the slather well together and bring it to a boil.
  • Brush each rack with the ketchup slather, lightly oil the bars with a little oil on a piece of kitchen towel.
  • Place directly onto the hot, oiled bars and grill for a couple of minutes on each side to colour up nicely. Take care as they will burn.
  • Serve with the rest of the slather sauce as a dip, large beer and plenty of bibs and serviettes.
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Nutrition Facts
Baby Back Ribs with Spicy Ketchup Slather
Amount per Serving
Calories
1059
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Cholesterol
 
196
mg
65
%
Sodium
 
2531
mg
110
%
Potassium
 
1132
mg
32
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
28
g
31
%
Protein
 
57
g
114
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Nibbles, Pork
Cuisine American, Summer
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