Fall apart barbecue ribs cooked low and slow with a Southern-inspired dry rub before being finished on the barbecue or grill slathered in an easy homemade barbecue sauce.
For the Ribs
- 25g (3/4 oz) soft dark brown sugar
- 1/2 tbsp sea salt
- 1/2 tbsp chilli powder
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp dried garlic granules
- 1/2 tsp dried onion granules
- 1/4 tsp cayenne pepper
- 600–700g (approx 1 1/2 lb) rack pork ribs
For the Barbecue Sauce
- 5 tbsp tomato ketchup
- 2 tbsp maple syrup
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sweet smoked paprika
- 1 tsp sea salt
- Pre-heat the oven to 135 degrees (275 fahrenheit). Combine all the ingredients for the pork dry rub.
- Lay the ribs out on a large double layer of kitchen foil – if you’ve got some of that extra large foil leftover from the Christmas turkey, that would be perfect here. Rub all the dry rub into both sides and the edges of the ribs – don’t worry if a little excess falls into the foil.
- Tightly fold the ribs into the foil leaving no gaps for any moisture to escape. If you’re not sure you’ve sealed it well enough, lay out another piece of foil, lay the rib packet seam side down, and wrap it again. Place in a large baking dish and cook for 3 hours.
- Meanwhile, whisk all the barbecue sauce ingredients together until smooth.
- Pre-heat the grill to medium high, or get the barbecue lit and ready for cooking. Once the rib packet is cool enough to touch lift them out onto a lined baking tray (oven) or a cutting board (barbecue).
- Brush each side liberally with sauce and either grill or barbecue the ribs until the sauce has just started to charr. Regardless of cooking method, baste the ribs with the remaining sauce each time you turn them. If you have any sauce leftover after cooking, brush this on the ribs just before serving.
If you’re cooking for a crowd you can slow cook the ribs in advance, just lower the heat of the grill or the barbecue accordingly so it has the time to warm the ribs through before getting too charred.