Photography John Paul Urizar, Styling Olivia Blackmore, Photo Chef Rebecca Lyall
The secret to pull-apart tender sticky glazed bbq pork ribs? Start the cooking process, low and slow to tenderise the meat before finishing hot with a glaze. Cooking the ribs wrapped in foil with a little water, offers further protection from intense heat, steaming them and keeping them succulent. Once tender, our delicious BBQ sauce, equal parts sweet, sharp and smoky with a gentle kick of heat, is slathered over the uncovered ribs to build up a sticky caramelised finger-licking glaze.
For extra flavour, spice rub can be added to ribs up to 24 hours before cooking. You will have some spice rub left over. Store in a glass jar in the pantry for up to 1 month.
Adding a little water helps create steam, allowing ribs to become more moist and tender. After opening up the parcel, be vigilant that the baking paper doesn’t burn.
Ingredients
Method
Preheat a barbecue to low-medium heat (150°C). To make spice rub, combine sugar with spices and herbs in a small bowl.
Using paper towel, remove any excess moisture from the ribs. Rub ¼ cup spice mixture all over each rack of ribs. Place a large sheet of baking paper on a double layer of foil, large enough to enclose a rack of ribs, then place ribs on top. Fold up the edges and add 2 tablespoons water to each parcel, then enclose and tightly seal. Place parcels over indirect heat and close the lid; cook, turning every 30 minutes, for 1.5-2 hours or until tender. Alternatively, to cook in the oven see tips below.
BBQ SAUCE: Meanwhile, combine ingredients in a small saucepan, bring to a simmer; cook, stirring occasionally for 8 minutes or until thickened. Season to taste.
Taking care, transfer ribs to an oven tray, remove foil and paper. Brush the top side (meat side) of each rack generously with BBQ sauce. Return ribs, top side facing up, to indirect heat on the grill; close lid and cook for 3 minutes or until browned and slightly charred.
Serve ribs with remaining BBQ sauce and coleslaw, if desired.
To heat the barbecue, follow the manufacturer’s instructions. If your barbecue is hotter than 150°C, cook ribs for less time. Alternatively, occasionally open lid to lower the temperature.
Test Kitchen tip
How to cook these bbq pork ribs in the oven
To cook ribs in the oven, Preheat oven to 160°C (140°C fan-forced). Place wrapped ribs on an oven tray and bake for 11/2-2 hours or until tender, remove from oven. Turn on oven grill to high. Line an oven tray with foil and top with a wire rack. Taking care, transfer ribs from foil, meat-side up onto the rack. Brush the top of each rack generously with BBQ sauce. Grill ribs for 5 minutes or until sauce begins to bubble. Brush with a second layer of sauce and grill for further 5 minutes or until lightly charred.
What to serve with these bbq pork ribs
Complete your barbecue with coleslaw, Mexican-style barbecue corn or our perfect potato salad and get the party started!
What to do with leftover spice rub?
Store leftover spice rub in a glass jar in the pantry for up to one month. Use for quick and easy tacos or rubbed onto chicken wings or thigh fillets.
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