Ribs, who doesn't love them! Covered in sweet, sticky rib sauce they're even better, but the stuff in the bottle doesn't suffice. Nor do the marinated ones from the butcher! You need that smokey, slightly nostril searing flavour that's finger licking good! To make good ribs, you have to put in the effort to make them right!
Traditionally, good Chicago style baby back ribs are smoked over a very low heat, like 100 degrees or lower. Most of us would have a hard to making sure our BBQ or webber stayed at the level. But fear not! There is another way....
Ingredients (Serves 12)
- 6 racks american style pork spare ribs
- 12 tbsp brown sugar
- 5 tbsp salt
- 2 tbsp chili powder
- 2 tbsp black pepper
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
The Basting Liquid
- 3 cups white wine
- 6 tbsp white wine vinegar
- 6 tbsp Worcestershire sauce
- 5 tbsp honey
- 6 cloves garlic, chopped
MethodCombine all of the dry rub ingredients in a bowl and stir until mixed well
Take the ribs, and using your finger, remove the thin membrane on the inner side of the ribs if it is there.
Take your ribs and rub the dry rub mixture equally into each of the 6 rubs, then wrap them in cling film and leave to marinade overnight
Preheat your oven to it's lowest setting (hopefully around 100-120 degrees)
Place all of the basting liquid into a saucepan and bring to a simmer. Simmer for 5 minutes then remove from heat.
Unwrap the ribs and discard any liquid.
Wrap each rack of ribs individually into a sealed 'envelope' of foil, leaving an opening.
Pour 1/6 of the basting liquid into the opening and then seal the foil envelope.
Repeat for all racks of ribs
Transfer to the oven and bake for 2.5 hours.
Remove the ribs from the oven and unwrap in a bowl to catch the basting liquid.
Set the ribs aside to cool, and meanwhile pour the basting liquid into a saucepan
Place the saucepan over high heat and reduce by 1/2, or until it forms a thick syrup.
Heat a charcoal/gas griller to high heat.
Baste each rib with the syrup and cook over the grill for 2-5 minutes until the syrup forms a sticky glaze.
Cut the ribs into serving sizes and enjoy!