- 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
- 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.
- 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.
- If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- 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.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs.
- Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky.
- 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.
More Braai salads ideas and braai side dishes
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, […]
For more of the best pork braai recipes click here! more recipes…
- 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, salt, and pepper in a small jar; close the lid and shake to mix.
- 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.
- 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.
- 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.
- 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.