Summer has definitely arrived, so that means one thing… time to get the BBQ out! We have loads of cider-inspired BBQ recipes but this is one of our favourites… Sticky BBQ Pork Ribs!
These ribs are cooked in the oven, then finished on the BBQ. Use a thermometer to keep the temperature at a steady 120C and wrap the ribs in foil after adding the cider mixture.
30g of dark brown sugar
4 teaspoons garlic salt
4 teaspoons pure ancho chilli powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground white pepper
250ml of Pilango Liberated cider
125ml of apple sauce
125ml of honey
2 baby back ribs, about 1.8kg total
200ml of prepared barbecue sauce
How to Make It
Preheat the oven to 120C. In a bowl, mix half of the sugar with the garlic salt, chilli powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple sauce, honey and the remaining sugar.
Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
Light the BBQ. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
Serve with a sharp, acidic slaw of apple, red onion, celery, radish, cabbage, carrot and fennel.