Sweet and Spicy BBQ Pork Ribs

Category, CuisineDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins
 2 to 3 racks American-style pork ribs
SPICE RUB
 2 tbsp tablespoons brown sugar
 1 tbsp tablespoon smoked paprika
 1 tsp teaspoon salt
 1 tsp teaspoon garlic powder
 1 tsp teaspoon onion powder
 1 tsp teaspoon ground cumin
 ½ tsp teaspoon freshly ground black pepper
 ½ tsp teaspoon ground cayenne pepper
SAUCE
 50 g grams butter, cubed
 1 brown onion, finely chopped
 200 ml millilitres tomato sauce
 125 ml millilitres whiskey, such as Jack Daniel’s®
  cup cup brown sugar
 80 ml millilitres apple cider vinegar
 2 tbsp tablespoons honey
 1 tsp teaspoon ground cayenne pepper
 1 tsp teaspoon garlic powder
1

Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.

2

Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).

3

Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.

4

In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.

5

After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.

6

The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.

Ingredients

 2 to 3 racks American-style pork ribs
SPICE RUB
 2 tbsp tablespoons brown sugar
 1 tbsp tablespoon smoked paprika
 1 tsp teaspoon salt
 1 tsp teaspoon garlic powder
 1 tsp teaspoon onion powder
 1 tsp teaspoon ground cumin
 ½ tsp teaspoon freshly ground black pepper
 ½ tsp teaspoon ground cayenne pepper
SAUCE
 50 g grams butter, cubed
 1 brown onion, finely chopped
 200 ml millilitres tomato sauce
 125 ml millilitres whiskey, such as Jack Daniel’s®
  cup cup brown sugar
 80 ml millilitres apple cider vinegar
 2 tbsp tablespoons honey
 1 tsp teaspoon ground cayenne pepper
 1 tsp teaspoon garlic powder

Directions

1

Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.

2

Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).

3

Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.

4

In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.

5

After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.

6

The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.

Sweet and Spicy BBQ Pork Ribs
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