BARBECUE BABY BACK RIBS
Savour this slow-cooked barbecue dish subtly flavoured in smoke from fruit wood. It has been created for us by Adam Purnell known as ‘Shropshire Lad’ who is renowned for his outdoor cooking techniques. Using our Professional kitchen knives he adeptly portions the rack of ribs and prepares them for the grill. A dash of home-made ‘slaw’ and delicious potato wedges complete this tempting summer dish - best shared with friends.
INGREDIENTS:
Baby back ribs as a rack
Your chosen barbecue spice rub
Your chosen barbecue sauce
Drop of cider
For the potato wedges:
700g white potatoes
2 tbsp vegetable oil
Salt and pepper
For the slaw:
½ a white cabbage
½ a red cabbage
1 red onion
1 large carrot
1 red pepper
1 yellow pepper
2 sticks celery
2 tbsp mayonnaise
1 tbsp American mustard
1 tsp of the spice rub from the ribs
METHOD:
Portion the racks of ribs up into a manageable size to fit on your grill and remove the silver skin/membrane that runs along the bones.
Season the ribs with your chosen dry spice rub, ensuring a generous and even coating.
Set up your grill or smoker for indirect cooking with some wood smoke, I recommend fruit wood such as apple or cherry for ribs. Dial in the temperature at 150°C and smoke the ribs for around about 90 minutes.
Meanwhile, cut the potatoes into wedges, coat in the oil and season. Load onto a baking tray.
After the ribs have been on for 90 minutes, place them into a foil tray meaty side up, and add a little drop of cider to the bottom of the tray. Cover the tray with foil and return to the grill for another 60 minutes. At this point also add the potato wedges to the grill, as these will take a long time to cook at 150°C.
Portion the racks of ribs up into a manageable size to fit on your grill and remove the silver skin/membrane that runs along the bones.
Season the ribs with your chosen dry spice rub, ensuring a generous and even coating.
Set up your grill or smoker for indirect cooking with some wood smoke, I recommend fruit wood such as apple or cherry for ribs. Dial in the temperature at 150°C and smoke the ribs for around about 90 minutes.
Meanwhile, cut the potatoes into wedges, coat in the oil and season. Load onto a baking tray.
After the ribs have been on for 90 minutes, place them into a foil tray meaty side up, and add a little drop of cider to the bottom of the tray. Cover the tray with foil and return to the grill for another 60 minutes. At this point also add the potato wedges to the grill, as these will take a long time to cook at 150°C.
To make the slaw, finely slice all of the vegetables and add them to a bowl, and simply mix in the mayonnaise, mustard and spice rub until all of the veg is evenly coated.
To make the slaw, finely slice all of the vegetables and add them to a bowl, and simply mix in the mayonnaise, mustard and spice rub until all of the veg is evenly coated.
After the ribs have been in the covered tray for 60 minutes, remove them from the tray and drop them back onto the grill. Now with a basting brush glaze them with barbecue sauce, flip your wedges and cook for another 45-60 minutes until the meat is tender and the glaze is set.
Once your ribs are ready, slice them between the bones and serve with the wedges and slaw.
Enjoy!
After the ribs have been in the covered tray for 60 minutes, remove them from the tray and drop them back onto the grill. Now with a basting brush glaze them with barbecue sauce, flip your wedges and cook for another 45-60 minutes until the meat is tender and the glaze is set.
Once your ribs are ready, slice them between the bones and serve with the wedges and slaw.
Enjoy!