serves
4
prep
15 minutes
cook
3 hours
serves
4
people
preparation
15
minutes
cooking
3
hours
Ingredients
- 2 racks baby back pork ribs, membrane removed
- Oil for grilling
- Coleslaw (optional), to serve
Rub
- ⅓ cup + ½ tbsp (90 ml light brown sugar
- ⅓ cup + ½ tbsp (90 ml) cocoa powder
- 3 tbsp (60 ml) chilli powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- ½ tsp cayenne
Sauce
- 1½ tbsp (30 ml) unsalted butter
- 1 medium onion, medium chopped
- ¼ cup (60 ml ) rib rub
- 1½ tbsp (30 ml) smoked paprika
- ¼ cup (60 ml) ketchup
- 3 tsp (15 ml) Worcestershire sauce
- 3 tsp (15 ml) cider vinegar
- 1½ tbsp (30 ml) molasses
- ½ cup (125 ml) water
Instructions
1. For the rub: In a bowl combine, light brown sugar, cocoa powder, chili powder, garlic powder, onion powder, salt and cayenne and mix.
2. For the sauce: In a pot heat the butter then add onion, cook until soft.To the onions add rib rub and paprika and sauté for 2 minutes.Add ketchup, Worcestershire sauce, cider vinegar, molasses, and water to the sauté mixture and cook slowly for 30 minutes.Strain out the onions.
3. For the ribs: Generously rub the spice mixture onto both sides of each rib. Rubbed ribs can be wrapped and placed in the fridge for up to 24 hours. Preheat half the barbeque to a temperature of 105°C (225°F). Oil the side of the grill that is not turned on.
4. Place the ribs bone side down onto the unlit side of the barbeque and cook with indirect heat for 2 hours. After the 2 hours of cooking, cooking let the ribs rest for 20 minutes then brush them with sauce and place in a tinfoil pouch. Place the rib pouch on the unlit side of the barbeque for 20 minutes to complete the cooking process.
To finish:
Remove the tinfoil from the ribs. Cut and plate the ribs. Serve with coleslaw (optional) and extra sauce for dipping.
Note:
Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
