Barbecue Ribs

Slow-cooked, succulent pork ribs, marinated in a spiced, tangy barbecue sauce, and finished over a hot grill for a perfect char. Rich, smoky, and sticky with layers of deep flavour, they are tender, juicy, and irresistibly indulgent.

INGREDIENTS

     +    
Brine

4 L water

220 g salt

100 g honey

50 g brown sugar

½ head garlic, halved and bashed

3 bay leaves

12 g black peppercorns

10 g thyme

Few strips of lemon

     +    
Spice Rub

3 g crushed Szechuan pepper

3 g crushed black pepper

3 g pink peppercorns

3 g toasted coriander seeds

0.5 g dried chili flakes

20 g toasted dried kibbled onion

1 tsp coarse sea salt

2 g smoked paprika

1 g cayenne pepper

1 long piece pork ribs

     +    
Barbecue Sauce

4 g juniper berries

4 g cumin seeds

4 g fennel seeds

4 g coriander seeds

6 star anise

8 g crushed black peppercorns

5 cloves

Small piece cinnamon

400 g tomato ketchup

300 g vine tomatoes, chopped

15 g Worcestershire sauce

10 drops Tabasco

50 g white wine vinegar

100 g honey

20 g date syrup

1 tbsp mustard

6 g smoked paprika

4 g cayenne pepper

80 g fresh ginger, sliced

12 garlic cloves, split and crushed

8 g salt

Method

     +    
Prepare Brine

Bring brine ingredients to a simmer, then remove from heat and cool completely.

Place ribs in brine for 12 hrs.

Remove and air-dry in the fridge for 2 hrs up to ½ day.

     +    
Make Spice Rub

Toast and grind all spices.

Rub onto brined ribs and leave for 1 hr before marinating.

     +    
Prepare Barbecue Sauce

Lightly toast all whole spices; place half in a muslin bag.

Combine all sauce ingredients in a pan, adding spice bag.

Simmer 90 mins, stirring regularly.

Remove spice bag, blend sauce until smooth, then pass through a fine sieve.

Marinade ribs in sauce for 4–6 hrs.

     +    
Cook Ribs

Place ribs in marinade for 4–12 hrs before cooking.

Cook slowly over a barbecue until charred and fully cooked, turning continuously, for at least 45 mins.

Barbecue Ribs

Slow-cooked, succulent pork ribs, marinated in a spiced, tangy barbecue sauce, and finished over a hot grill for a perfect char. Rich, smoky, and sticky with layers of deep flavour, they are tender, juicy, and irresistibly indulgent.

INGREDIENTS

   +  &nbsp
Brine

4 L water

220 g salt

100 g honey

50 g brown sugar

½ head garlic, halved and bashed

3 bay leaves

12 g black peppercorns

10 g thyme

Few strips of lemon

   +   
Spice Rub

3 g crushed Szechuan pepper

3 g crushed black pepper

3 g pink peppercorns

3 g toasted coriander seeds

0.5 g dried chili flakes

20 g toasted dried kibbled onion

1 tsp coarse sea salt

2 g smoked paprika

1 g cayenne pepper

1 long piece pork ribs

   +   
Barbecue Sauce

4 g juniper berries

4 g cumin seeds

4 g fennel seeds

4 g coriander seeds

6 star anise

8 g crushed black peppercorns

5 cloves

Small piece cinnamon

400 g tomato ketchup

300 g vine tomatoes, chopped

15 g Worcestershire sauce

10 drops Tabasco

50 g white wine vinegar

100 g honey

20 g date syrup

1 tbsp mustard

6 g smoked paprika

4 g cayenne pepper

80 g fresh ginger, sliced

12 garlic cloves, split and crushed

8 g salt

Method

   +   
Prepare Brine

Bring brine ingredients to a simmer, then remove from heat and cool completely.

Place ribs in brine for 12 hrs.

Remove and air-dry in the fridge for 2 hrs up to ½ day.

   +   
Make Spice Rub

Toast and grind all spices.

Rub onto brined ribs and leave for 1 hr before marinating.

   +   
Prepare Barbecue Sauce

Lightly toast all whole spices; place half in a muslin bag.

Combine all sauce ingredients in a pan, adding spice bag.

Simmer 90 mins, stirring regularly.

Remove spice bag, blend sauce until smooth, then pass through a fine sieve.

Marinade ribs in sauce for 4–6 hrs.

   +   
Cook Ribs

Place ribs in marinade for 4–12 hrs before cooking.

Cook slowly over a barbecue until charred and fully cooked, turning continuously, for at least 45 mins.

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