This is the savior of any barbecue I have ever thrown – Can’t call yourself any authentic barbecue without Ribs. if done right, they are absolutely succulent and spicy. And the secret is the rub ( recipe below, don’t worry) and I make my own barbecue sauce at times, other times if I can get Sweet Baby Ray’s Sauce ( Thank you Costco – bringing American favourites to Australia!), then my work is done.
You’ll need 24 hours for perfection, if you’re in a rush then marinade in the morning for a 6pm serve.
- 2 tablespoons Onion Salt
- 2 tablespoons chilli powder
- 4 tablespoons dark brown sugar
- 2 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 2 rack ribs ( pork or beef) – washed dried with the membrane attached to the underside, removed
- 1 Sweet Baby Ray’s Barbecue Sauce
- Mix the dry ingredients together to make the dry
- coat both sides of the ribs with this rub ensuring you cover the underside of the ribs as well.
- Score the ribs especially if you are using beef ribs
- wrap the ribs in a foil envelope ensuring it is completely sealed and put in the fridge to marinade overnight ( 10 hours at least)
- After marinading time is served, preheat your oven to 165 C
- Take your foil enveloped ribs from the fridge, allow to come to room temperature (30 mins), uncover the top of the foil and place in a roasting pan.
- roast in the oven until fork tender roughly 2 hours
- Fire up your barbecue to moderately high heat, If you have some hickory bark, what a nice touch.
- Coat the top side of the ribs in sauce and place on the grill for 5 minutes, then flip over and cook for another 3 minutes. then remove from the grill.
- Allow to rest for about 6 minutes befor cutting up to serve, with lashings of barbecue sauce.
- Eat with your fingers… Lick fingers.