Category: pork rib braai recipe

Carolina style Babyback rib braai

 
 

Ingredients

  • 50g light brown soft sugar
  • 2 tbsp smoked paprika
  • 2 tbsp English mustard powder
  • 1 tsp celery salt
  • 1 tsp garlic granules
  • 4 racks baby back pork ribs (about 450g each)

For the baste

  • 250ml yellow mustard (we used French’s Classic)
  • 150ml cider vinegar
  • 2 tbsp treacle
  • 75g light brown soft sugar
  • 2 tbsp Worcestershire sauce
  • 1-2 tbsp hot chilli sauce
  • 2 tsp hot chilli powder

Method

  1. Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs.
  2. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart.
  3. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
  4. Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
  5. Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs.
  6. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky.
  7. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
 

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Prize-Winning Baby Back Ribs

    1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon paprika salt and pepper to taste 3 pounds baby back pork ribs 1 cup barbeque sauce   Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. Combine cumin, chili powder, paprika, […]

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Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of ribs as desired.
  4. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.
  5. Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave ribs undisturbed for 1 hour. Do not lift the lid at all.
  6. Brush ribs with barbecue sauce, and grill for an additional 5 minutes. Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.
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