This is a great recipe if you don’t have a lot of time on your hands but, like me, happened to spot a few tasty racks of pork ribs while out and about during the day. The ingredients listed are almost what we had lying around, they key ingredients are really some sort of tomato sauce or paste, vinegar and sugar. The rest you can make up as you go. Ideally you would marinate ribs overnight but the higher vinegar content in this recipe means the flavours penetrate the meat a lot faster.
3 racks free range pork ribs (Linley Valley used here)
2 cups tomato paste or ketchup
1/4 cup BBQ sauce
1/4 cup apple cider vinegar
1/4 cup brown sugar
Juice from 1/2 lemon
1tbsp mustard powder
2tbsp smoked paprika
1tsp ground black pepper
Tabasco to taste
Put all the ingredients into a saucepan and bring to the boil, then let simmer for around 10 minutes. Taste it a few times, it should be sweet but with a bit of tangy bite afterwards from the lemon and cider vinegar. I like the tail end of the flavour to be followed up with bit of heat, so tend to add a little more Tabasco or cayenne pepper.
Keep about half the sauce for later and marinate the ribs by spooning the liquid over them and making sure each is well covered. I like to massage between each rib, this helps to tenderise the meat and encourage the flavours to penetrate.
Refrigerate for at least 2 hours.
About 2 hours before you’re ready to eat, get the barbecue going on high and, if you have one get the smoker box going as well. Hickory is the traditional (american) wood of choice for ribs, though I reckon you can’t pass up adding a little apple if you have some. I bought these from the Boating, Camping, Fishing BCF store in Osborne Park, they have an excellent variety of smoking chips which seem to be cheaper than elsewhere.
Toss the ribs onto the grill and sear both sides for about 4-5 minutes a side, then turn the heat down low, even down to just one or two burners, make sure the meat is away from direct contact with the flames, and close the cover. You want the internal temperature to be between 110-130C. If you don’t have a cover on your bbq you can wrap the ribs in 3 x layers of foil but you will need to place it over a heat source and remember to turn every 10mins or so.
Over the next hour and a half, baste the ribs with left over marinade Don’t forget to check the wood chips as you go too.
By now the meat should have started pulling away from the bones at the ends. Time to crank it up to medium, baste for the last time and get a few charred edges here and there.
Remove from the grill, slice the ribs into smaller portions, heat and pour over the remaining sauce and you’re away.