BBQ Baby Back Ribs
Serves 2-4
For the brine
200g fine salt
2 slabs pork rack of loin ribs
For the marinade
100g golden caster sugar
60g white wine vinegar
35g Dijon mustard
¾ Tbsp smoked paprika
¼ tsp ground allspice
40g honey
500g tomato ketchup
25g Worcestershire sauce
500g chicken stock
Prepare the brine by bringing 1 litre 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 the hot BBQ for 5-10
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