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Slow cooked sticky ribs with a BBQ sauce

By May 02, 2016 , , ,

A few years ago I invested in a Big Green Egg and those of you who own one know that the first few months will consist of meat, meat and more meat as you get to grips with it.
Now I've been BBQing for many years using various BBQs, but the Egg was a revelation and really helped me take my outdoor cooking to another level.

It is an excellent BBQ and pretty versatile, I've pretty much stopped using the oven for roasts and the pan for steaks. I do like to slow cook with it and the BBQ is great for smoky sticky ribs with a healthy dose of BBQ sauce. I've included two methods of cooking for those of you who may want to cook in your ovens.

Allow yourself a couple of days to prep the ribs.

Sticky Ribs

To start take one large rack of ribs or several racks of ribs depending on how many people you have coming or how hungry you are.

Spice Rub
Increase the ingredients depending on how many racks you are marinading in the rub
15g sweet paprika

5g smoked sweet paprika
5g pimenton
5g garlic powder
5g onion powder
5g Cumin seeds (ground)
2g Cinnamon stick (ground)
2g black peppercorns (ground)
10g oregano (dried)
5g chipoltle chilli flakes
5g brown sugar
5g celery salt

Mix all the ingredients together

BBQ Sauce
2 cloves garlic (finely chopped)
2 shallots (finely chopped)
tablespoon Ketchup
tablespoon Dijon
tablespoon cider vinegar
10g pork dripping
10ml Talisker whisky
10 dashes Worcestershire
1 tablespoon soy sauce
tablespoon brown sugar
tablespoon maple syrup
5 dashes tobasco
oil for cooking the onions and garlic
2 chilli peppers chopped
1 teaspoon smoked Maldon salt
½ teaspoon Smoked Paprika
Juice of a quarter lemon
100ml Apple juice or Cider (and 200ml water to cook the ribs if cooking in the oven)

Sauté the onions and garlic until soft and then add the rest of the ingredients and bring to a rolling boil for 5 minutes, then simmer for a further ten 

This can be used to baste chicken wings or ribs
The sauce should have a good balance of piquancy and sweetness, but not too sweet, with just a hint of salt
If you find when the sauce has reduced that it is too acidic or salty then add more maple syrup
Don't reduce the sauce too much otherwise the sugar content will burn too easily on the BBQ

Preparation for the ribs 

Prepare a 1% brine which is 10g salt to one litre of water and brine the ribs overnight
Next day remove from the brine
Then rub them in the spice marinade and leave overnight in the fridge or vacuum pack them as the marinade will penetrate more.

To cook on the BBQ
Set the BBQ temperature to 120 - 150 celsius, if you are using the big green egg, ensure your plate setter is on and you have a drip tray underneath.
Place the ribs on the griddle and cook for at least 3 hours
After 3 hours take the ribs off the griddle, double wrap in foil (add some apple juice or cider in the foil if you like) and place back on the griddle for another 2 hours at the same temperature (120c – 150c)
After 2 hours remove the ribs from the griddle
At this stage you will need to boost the temperature of the BBQ to 200 celsius.
Take the ribs out of the foil and baste with the BBQ sauce.
Place the ribs back on the griddle and cook for 45 mins continually basting the ribs

Once the ribs are cooked, removed to a plate cover with foil and allow to rest for at least 30 minutes before serving.

To cook in the oven (if it's raining and you're a girly wuss)
Place in a flat roasting tin with a small amount (250ml) of cider or apple juice (sweet) and cover with tin foil, cook in the oven on a low heat (110 -  120) for about 90 - 120 mins
Next remove the tin foil and pour off the excess cider mixture, then cover the ribs in the bbq sauce
Return the ribs, uncovered to the oven and turn the temperature up to 200, baste them occasionally with more sauce and cook for a further 45 mins
As the sauce has a sugar content do be careful that it doesn't burn too much, if the sauce starts to darken considerably, then lower the oven heat
 Once the ribs are done then leave to rest covered with tin foil for 15 – 20 mins and then enjoy

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