The perfect BBQ buffet is never complete without a batch of sweet and succulent BBQ Ribs. Pair them with out Sweet Ribs rub and you will experience a game changing level of deliciousness!
Chefs Tip: For this recipe we use both an oven and the BBQ. When catering for large events, we feel this is the best way to achieve consistency with temperatures of the cooking. However, when cooking at home you can play around with cooking purely on the smoker or BBQ.
We also use good quality cider or even apple juice to add some bite and sweetness into the cooking to build up extra layers of flavour.
Prep time: 10 minutes
Cook time: 4 hours
- 4 whole baby back pork ribs. Try and get free-range or outdoor reared pork. We have some amazing Gloucester Old Spots reared by us so tend to use those.
- 1 Jar of Ross & Ross Sweet Ribs rub
- 500ml medium dry Cider. We use Hogan's
- 1 tbsp fennel seeds
- 1 BBQ sauce (preferably homemade!!)
- Salt for seasoning. We use our BBQ Salt
- Firstly, remove the tough membrane underneath on the ribs and discard. Then gently rub the pork ribs with the sweet spice rub all over. Cover, place in the fridge and leave for 4 hours or overnight.
- Remove pork from the fridge at least 1 hour before cooking.
- Preheat oven to 140°C.
- Season the pork with salt all over, place into a roasting tin arch side down, cover tightly with foil and cook in the oven for 1 hour.
- Add cider and fennel to the roasting tin and turn the pork over. Cover back with the foil and cook for 2 more hours. Turning the pork every hour or so. Add some water if the liquid starts to dry up.
- Light the BBQ. We use Oxford Charcoal Hardwood blend. Using proper charcoal (#propercharcoalmovement) means you won't be tainting your food with lighter fluid. And just use a chimney starter to get you going. 10 mins later you are on the way to great BBQ with a clean taste and amazing flavours from the wood.
- When the BBQ is ready, take the pork out (reserving the juices) and place on indirect heat (away from the hot coals) for 1 hr. We usually add some Oak and Cherry wood for the smoking. Close the lid on the BBQ. Carefully turn every so often.
- Brush BBQ sauce over the pork and cook for a further 15 mins on direct heat (right over the hot coals) to get some nice caramelisation happening, basting with more sauce and the cooking juices and carefully turning regularly.
- Place back into the tin with any remaining cooking juices, cover tightly and leave for 30 mins in a warm place near the BBQ to rest and relax. As with all meats, this is really important.
- When ready to serve, check for any additional seasoning.