BBQ Baby Back Ribs
We tend to think of ribs as a barbecue classic, but for many outdoor cooks, the fear of turning out a plateful of tough, chewy bones is enough to make them opt instead, for the ‘safer’ sausage or burger option. Now discover just how easy ribs are.
Ingredients
RIBS
2 racks of baby back pork ribs
½ cup yellow mustard
1 cup apple juice
Rub of your choice
BBQ SAUCE
200g apple juice
150g tomato sauce
100g rich cream sherry
50g dark muscovado cane sugar
50g light muscovado cane sugar
1 tsp garlic granules
1 tsp onion granules
½ tsp Kashmiri chilli powder or mild chilli powder
½ chicken stock cube
Method
RIBS
1. If your butcher hasn't already done so remove the thin silverskin menbrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2. Use a pastry brush to spread the mustard on both sides of the ribs and season all over generously with rub.
3. When ready to cook, set grill temperature to 180°F/85°C and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160°F/72°C.
4. After the ribs have smoked for 3 hours, it’s time to wrap. Increase the grill temperature to 275°F/135°C. Lay a rack of ribs on a large thick sheet of foil and pull up the sides to keep the liquid enclosed. Pour in ½ cup of apple juice. Use a bit more juice if you want more tender ribs. Lay the parcel on another sheet of foil, bringing the edges up and over the ribs to create a well-sealed parcel ensuring there is no leakage. Repeat with the remaining rack of ribs.
5. Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205°F/95°C.
6. Carefully remove the foil from the ribs and brush on both sides with the BBQ Sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30-60 minutes more. Let the ribs rest for a few minutes before serving.
BBQ SAUCE
1. Put all the ingredients in a large pan and heat gently until the liquid starts to bubble.
2. Turn up the heat and boil rapidly to evaporate the moisture form the sauce but keep stirring. Keep a close eye on it, so it doesn’t start to burn on the bottom of the pan.
3. The sauce is ready when it has reduced and thickened to a glossy, thick mixture, that coats the back of a spoon.
4. The sauce can be made in advance and kept in the fridge until ready to use.
NOTES
1. If you ever come across pomegranate molasses while you’re shopping, get a bottle. Adding a couple of teaspoons of this to your BBQ sauce will add a nice sweet sharpness, but it’s not essential.
2. Vary your flavours depending on what you are cooking. Add a teaspoon of five spice to make a sticky Chinese BBQ sauce.
3. This sauce is also great with chicken wings.