Harry’s BBQ Pork Ribs
Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs. They weigh approximately 1kg and include about 10-13 curved ribs. To prepare the meat for rubbing you will need to remove the membrane; this can seem fiddly but is vital. There are some great YouTube tutorials out there to help you!
Serves 6
Ingredients
For the rub:
- 140 g Light brown soft sugar
- 100 g Maldon salt
- 25 g Fennel seeds, toasted and ground
- 25 g Ground black pepper
- 25 g Smoked paprika
- 10 g Sage
- 10 g Rosemary
For the pork:
- 6 Baby back pork ribs (membrane removed)
- BBQ sauce (homemade or good quality)
Instructions
- First, make the pork rub. Mix all the pork rub ingredients together in a large bowl, then shake out onto a tray to dry. We usually leave the rub for 4 hours above the cooker. Grind the dried mix into a powder – you can use a blender, food processor or pestle and mortar for this process. There will be more than enough for 6 ribs, so the rest can be stored in a jar to use as you please. It makes a great seasoning for nuts; sprinkle over almonds and roast for a pre-dinner snack. We have been known to put this on French fries too!
- Lightly oil the prepared ribs. Sprinkle a generous amount of the rub onto the ribs and massage into the meat. Leave to marinade for a couple of hours.
- Place the ribs in a tray and cover with foil. Ensure the foil covering is well sealed, as the ribs need to slowly steam. Place in a low oven for 2-3 hours; the temperature should not be higher than 160°c. The ribs are cooked when the meat is relaxed to the touch, meaning that it barely holds together, and is falling off the bone.
- Remove the ribs from the tray and glaze lightly with a BBQ sauce or maple glaze of your choice. Turn the oven up high to 200°c. Place the ribs on a flat, uncovered tray and pop them back into the oven for 10-15 minutes to allow the glaze to stick to the meat, then serve and tuck in!