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This has to be the most famous bar-b-q dish ever... I went to the USA, North Carolina, to find out exactly how to cook these delicious ribs. The secret is to rub well with a dry marinade, then give it a long slow cook, with moderate heat, brush with a mop sauce to keep them really moist. You only ever brush a bar b q sauce on the ribs at the end of the cooking to glaze. Even then, in some parts of America, this is frowned upon. They should be cooked but still slightly chewy in texture.
Servings 2
Calories 1354 kcal
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

Ingredients
 

  • 1 rack of pork spare ribs, about 12-14 ribs

Rub

  • 1 tbsp paprika
  • 2 tsp freshly milled black pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 tsp celery salt
  • 1 tsp chilli powder
  • 1 tsp dried garlic powder
  • 1 tsp dry mustard
  • 1 tsp ground cumin

Mop Sauce

  • 50 ml olive oil
  • 200 ml white wine vinegar
  • 200 ml bitter beer
  • 1 tbsp dried garlic powder
  • 1 tbsp light brown sugar
  • 1 tsp red chilli flakes
  • 1 tsp freshly milled black pepper

Instructions
 

  • Mix all the ingredients and leave to marinate for 30 minutes for the chilli to reconstitute.
  • The first job. On the inner side of the rack, there is a fine membrane covering the rib cage, this has to be removed, or it will cook very tough.
  • To do this, gently pull and tear the membrane away from the top end of the rib.
  • Using a piece of kitchen towel or cloth, rip the membrane back and discard.
  • Make up the rub mix, lay the ribs into a deep tray, scatter over the rub on both sides, pack on well. Leave for 1 hour at room temperature covered.
  • Leave for 1 hour at room temperature covered.
  • Heat the bbq to 350 F 160C, using the indirect method. So, front or back burners on, then place the ribs on the opposite side, away from the heat, then cover and leave for 30 minutes.
  • Brush with mop sauce every ½ an hour.
  • Keep an eye on the temperature. If the heat rises too much, the ribs will end up dry and tough.
  • Cook for about 2 hours 15 minutes, until well browned and looking delicious.
  • Once cooked, open the bbq, brush the ribs with the bbq sauce and place directly over the gas.
  • Cook for 2-3 minutes on each side to brown and glaze well
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

The rub mix will keep for 4 weeks if stored in an airtight container.
Nutrition Facts
Spicy Long Slow Ribs with Memphis BBQ Sauce
Amount per Serving
Calories
1354
% Daily Value*
Fat
 
105
g
162
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
15
g
Monounsaturated Fat
 
57
g
Cholesterol
 
181
mg
60
%
Sodium
 
2500
mg
109
%
Potassium
 
1072
mg
31
%
Carbohydrates
 
44
g
15
%
Fiber
 
5
g
21
%
Sugar
 
21
g
23
%
Protein
 
40
g
80
%
Vitamin A
 
1558
IU
31
%
Vitamin C
 
14
mg
17
%
Calcium
 
148
mg
15
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork
Course Pork
Cuisine American, ITV This Morning, Spring, Summer
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