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Smoky BBQ Ribs

Introduction & method

You don't need a barbecue to make these meltingly tender smoky BBQ ribs. You can cook them in your oven and they taste fantastic.

 Smoky BBQ Ribs Recipe

Prep the Ribs


You will likely find a silvery membrane on the underside of the ribs. You need to get rid of that. It can be a bit tricky but what you need to do is wiggle a blunt knife (the kind you eat with, not a chef's knife) under the membrane. Once you've loosened enough to grab a hold of, pull it away from the ribs. It should come off in one piece.

Make the BBQ Sauce


While the ribs are cooking, make the BBQ sauce. Mix all of the ingredients in a small saucepan. Place on medium heat and let the sauce bubble away for a few minutes until it has reduced and thickened somewhat - it should be something like ketchup.

Do the Rub


Heat your oven to 150°C (302°F) for a fan/convection oven, 170°C (338°F) conventional, gas 3. Put all of the rub ingredients into a screw-top jar. Give it a seriously good shake, then rub it all over the rack. You'll probably use about half of the rub, so label the jar with the remainder and try to remember to use it next time you make ribs!

Cook the Ribs


Wrap the rack tightly in aluminium foil, place in the oven and cook for 2 hours. At the end of this time the meat should fall off the bones when you prod it with a fork. Remove the ribs from the oven. Turn on the grill (broiler). Unwrap the ribs and generously paint with the BBQ sauce. Place the ribs under the grill until the sauce is bubbling, paint with more sauce and keep on doing this until you have a nice glistening finish.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Smoky BBQ Ribs on YouTube.

 
You might also like these recipes:

Salmon en Croute

Lamb Tagine

Tzatziki

Ingredients & Info


THE MEAT
 500 grams pork rib rack
THE RUB
 40 grams demerara sugar
 2 tsp smoked paprika
 1 tsp smoke powder (optional)
 1 tsp salt
 1 tsp mustard powder
 half a tsp garlic powder
 half a tsp onion powder
 half a tsp ground black pepper
THE SAUCE
 250 ml tomato passata
 125 ml cider vinegar
 2-3 tbsp dark brown (muscovado) sugar
 1 tsp garlic powder
 1 tsp onion powder
  salt & pepper to taste

UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Cooking time: 1 hour 10 minutes.
Total time: 1 hour 15 minutes.