BBQ baby back ribs
Everdure
Rated 5.0 stars by 1 users
Cook Time
3 hours 50 minutes
Ingredients
-
200g (7.05 oz) fine salt
- 2 slabs pork rack of loin ribs
-
100g (3.53 oz) golden caster sugar
-
60g (2.12 oz) white wine vinegar
-
35g (1.23 oz) Dijon mustard
- ¾ Tbsp smoked paprika
- ¼ tsp ground allspice
-
40g (1.41 oz) honey
-
500g (1.1 lbs) tomato ketchup
-
25g (0.88 oz) Worcestershire sauce
-
500g (1.1 lbs) chicken stock
For the brine
For the marinade
Directions
Prepare the brine by bringing 1 litre (33.81 fl oz) of water to a boil in a large pan. Add the salt and whisk until fully dissolved. Remove from the heat and pour in an additional litre of cold water. Allow to cool completely. Pour this brine into a large container, add the ribs and cover with the lid. Place the ribs in the fridge for 1 hour.
- Mix all the marinade ingredients together (except the stock) and place in a bowl. Drain the brined ribs and transfer to the marinade, ensuring they are well-coated in the marinade. Leave to marinate for at least 1 hour. Transfer the ribs into a wide shallow pan with the marinade and add the stock. Over a medium heat, allow this to come to a boil and reduce to a simmer. Cover and cook for 1 hour or until tender.
Remove the ribs and set aside while you bring the marinade to the boil, reducing it to a thick sauce consistency. Before serving, place the ribs on a hot Gas or Charcoal Grill for 5-10 minutes.
