RECIPE: ULTIMATE BABY BACK RIBS

Not for the faint hearted, these ribs will fall right off the bone and provide a sensational feast with sticky fingers & plenty of marinade that lasts the whole dish!

The time you will take to prepare & marinade these little baby’s will be so worth it when you tuck in, so don’t cut corners!

Cooking these on a Charcoal BBQ is an absolute must to enhance the smoky, charred flavours.

INGREDIENTS: 
1 rack baby back ribs
1/2 brown sugar
1/4 cup chili powder
1/4 cup mustard powder
2 tbs garlic powder
1 tbs paprika
1 tbs onion power
1 tbs black pepper
1 tsp cumin
1 tsp ground rock salt
1/2 cup cider vinegar
1/4 cup soy sauce
Good quality BBQ sauce

DIRECTIONS:
Remove any membrane from the ribs.
Mix the BBQ sauce, vinegar and soy sauce and set aside for basting. In another bowl large enough for the ribs, mix the remaining ingredients then add the ribs and massage until they are well coated. Refrigerate overnight if you can for the ultimate depth of flavour!.

BBQ CHARCOAL PREP:
For best results try our all-natural Firebrand Briquette Charcoal  and use the indirect heat method. To ensure your charcoal is lit evenly & easily, look into using a Chimney Charcoal Starter. A great investment for all your Charcoal BBQ’n.

Once your charcoal has been prepared to white-hot, spread your charcoal all to one side of the BBQ.

Place the ribs on the grill, on the other side of the BBQ away from the charcoal. DO NOT PLACE RIBS DIRECTLY OVER CHARCOAL!!!

If you’re cooking more than 1 rack, coil the ribs using wooden toothpicks or bamboo skewers

Cook indirectly for 2 hours, basting every half hour, the combined vinegar and soy sauce. Keep a metal bowl of water to the side to maintain moisture. To test ribs, gently flake off a piece of meat using a fork. If it falls off easily, they’re done!

To serve, smother ribs in more BBQ sauce and enjoy!