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Slow cooked sticky ribs with a BBQ sauce

By May 02, 2016 , , ,

You can beat smoky slow cooked ribs from the barbecue. The ribs take a couple of days to prepare with brining and marinading but it is worth the wait. I also cook these using the 3-2-1 method, which is cooking the ribs on a low hear for 3 hours, then wrapping in foil and continue cooking for 2 hours and then unwrapping, turning up the temp and cooking for a further hour while basting with the barbecue sauce.

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
30ml whisk(e)y, (I like to use either a slightly peated or rum cask 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

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 low the heat and 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 48 hours beforehand

Prepare a 10% brine which is 100g salt to one litre of water and brine the ribs overnight, I also add 200ml apple juice to the brine for extra flavour
Next day remove from the brine

Spice rub 24 hours beforehand
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 up for indirect cooking to 130c 
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
After 2 hours remove the ribs from the griddle
At this stage you will need to boost the temperature of the BBQ to 180c
Take the ribs out of the foil and baste with the BBQ sauce.
Place the ribs back on the griddle and cook for 1 hour continually basting the ribs

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

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