BBQ Baby Back Ribs

By: Gozney

Slow cooking these ribs means they will be fall off the bone soft and finishing in Roccbox gives the most incredible charred, sticky crust. 

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Ingredients

3-4 racks of baby back ribsFor the rib rub;110g soft brown sugar1 tbsp garlic powder1 tbsp onion powder1 tsp sea salt1 tbsp chilli powder2 tsp ground cumin2 tbsp smoked paprika1 tsp cayenne pepperFor the BBQ sauce;20g smoked paprika1/2 tbsp honey10g soft brown sugar20ml sherry vinegar20ml balsamic vinegarJuice of 1/2 an orange400g tomato ketchupFor the coleslaw;1/4 a celeriac6 radishes4 tbsp mayonnaise1 tsp wholegrain mustard1 tbsp chopped parsley

Instructions

Prevent your screen from going dark as you follow along.

You can make the BBQ sauce and slaw a couple of days in advance and even cook the ribs in the oven the day before too – just smother in the BBQ sauce and cook when your guests arrive…

Step 1;

Prep the ribs by removing the membrane from the back and cutting in half.

Step 2;

Mix the dry rub ingredients together in a bowl and rub well all into the ribs. Cover each rib section in a foil parcel and cook for 2 1/2 hours at 140°C in a conventional oven.

Step 3;

For the BBQ sauce, toast the smoked paprika in a dry pan until fragrant, add the honey and sugar and cook to caramelise.

Step 4;

Add the vinegars and orange juice and cook for a further 3-4 minutes.

Step 5;

Add the ketchup and leave on a very low heat for around 15 minutes. Set to one side until required.

Step 6;

Cut the celeriac into thin strips and the radishes into thin rounds before mixing together with the mayo, mustard and parsley.

Step 7;

Once the ribs are cooked, remove them from their foil parcels and place on a cast iron tray. Brush liberally with BBQ sauce and cook in Roccbox for 4 minutes or so on each side, until nicely charred and caramelised.

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