When I first wanted to try cooking "Proper" BBQ food was this time last year after returning from a trip to the Deep South - at the time I hadn't tried the outdoor Smoking so saw this recipie from the Hairy Bikers Series Missippi Adventure - I still use the basic rub and sauce now I'm smoking but if you don't fancy smoking in the winter it's a great one to do.... the sauce is ALWAYS a hit....
The Hairy Bikers' BBQ rib recipe uses a traditional dry rub to flavour these Mississippi-style ribs, before slow cooking them and then finishing them off on the grill with a glossy BBQ sauce
- 2 kg rindless well-trimmed pork ribs
- 25 g light soft brown sugar
- 2 tbsp paprika
- 1 tbsp sea salt
- 2 tsp cayenne pepper
- 2 tsp mustard powder
- 2 tsp black pepper
- 2 tsp oregano
- 200 ml ketchup
- 100 ml water
- 75 ml cider vinegar
- 150 g light soft brown sugar
- 3 tbsp clear honey
- 2 tbsp Worcestershire sauce
- 3 garlic cloves, crushed
- 1. For the dry rub: mix the brown sugar, paprika, salt, cayenne, mustard, pepper and oregano. Take 3 tbsp of the mixture and put in a medium saucepan to use for the wet barbecue sauce later.
- 2. Put the pork on a board and rub with the remaining dry rub on both sides, massaging into the meat. Place the pork on a low metal rack in a large roasting tin and leave to stand for 1 hour, or overnight if you have time.
- 3. Preheat the oven to 170C/150 fan/Gas 3. Add 100ml cold water to the roasting tin and cook the pork in the oven for 3 hours or until very soft and tender – the meat should be almost falling off the bones. Turn every hour and add a little extra water if the base of the pan becomes dry as the pork drippings may stick and begin to burn. (Cover the ribs with a piece of foil if they begin to dry out.)
- 4. For the wet barbecue sauce: While the pork is cooking, make the barbecue sauce. Stir the ketchup, water, vinegar, sugar, honey, Worcestershire sauce and garlic into the saucepan containing the 3 tbsp reserved dry rub. Place over a medium heat and bring to the boil, stirring. Reduce the heat slightly and simmer for 5 minutes or until the sauce has thickened, stirring regularly.
- 5. Remove from the heat and pass through a sieve into a bowl to get rid of the garlic that might otherwise burn on the barbecue. Pour roughly half the sauce into a serving dish and set aside. Leave the rest in the bowl.
- 6. Roughly 45 minutes before the pork is ready, light the barbecue. Take the pork out of the oven and, using a pastry brush, brush liberally on both sides with the barbecue sauce.
At this point in the winter I crank the Oven up and use that instead of the BBQ
- 7. When the barbecue coals have been burning for a while and are covered with a light dusting of grey ash, carefully place the pork on the barbecue grill and cook over a low heat for 20-30 minutes, turning and brushing with more of the barbecue sauce every 5-8 minutes as it cooks.
- 8. Don’t leave the pork for a minute or the marinade could burn and be prepared to move the rack up if the coating starts catching. (You’ll need to use a decent set of tongs to turn the pork as it barbecues too.)
- 9. The idea is to get a thick, sweet, smoky coating on the pork. Carve the ribs and serve with the reserved barbecue sauce for dipping or drizzling.
and here they are........
Hope that's of interest.....
Edited by MarkUK - 11/21/13 at 11:15am