BBQ Pork Ribs2017-09-29
- Servings : 6
- Cook Time : 2:10 h
- Ready In : 2:10 h
- 2kg pork ribs (approx. 2 racks)
- For the rub:
- 11⁄2 tbsps sea salt
- 11⁄2 tbsps brown sugar
- 21⁄2 tsps mustard powder
- 21⁄2 tsps paprika
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄4 tsp freshly ground black pepper
- 200ml Barbecue Sauce, plus more as needed
Preheat oven to 180°C. Place each rack of ribs on a double layer of foil. Stir together the salt, brown sugar, mustard powder, paprika, garlic powder, onion powder and pepper, then rub it all over the ribs. Wrap each rack individually. Set on a baking sheet. Bake the ribs until they are very tender, but not falling apart, 13⁄4 to 2 hours. Very carefully unwrap them.
Lift the foil parcel (rib and all) and carefully pour all of the juices that have accumulated in the foil into a heatproof cup or bowl, then repeat with second rib; cover and refrigerate. When the ribs have cooled, rewrap the in foil and refrigerate until you’re ready to start the braai.
Start a medium-hot fire in a charcoal braai (or heat gas grill to high). Whisk the barbecue sauce into your reserved juices.
Braai the ribs, basting them with the barbecue sauce mixture and turning often, until they are heated through, nicely lacquered, and charred in spots, 7-10 minutes.
Transfer to a cutting board and cut between ribs to separate. Serve with extra barbecue sauce, if desired.