Recipe Submitted By:

BBQ Pork Ribs

Time Preperation:0:30 | Cooking: 4:00
Serves: 2-4
     

I love these BBQ pork rib recipe. It works just as well with beef ribs. Try this BBQ rib recipe today.

Ingredients

1 x barbecue rub recipe here
500ml apple juice
white wine vinegar or cider vinegar
4 racks of baby back pork ribs
1/2 x barbecue sauce recipe here

Method

the night before - make the barbecue rub.

Once that's done, get a bowl wide enough to hold a rack of ribs and fill it with your apple juice and a splash of vinegar.

Sprinkle the barbecue rub on to a board. Dunk each rack in the bowl, then put them on a board and toss and generously dust and cover them with the barbecue rub until they're well coated (cover your bowl of apple juice and pop into the fridge to use later).

Massage the rub into the meat really well. Wrap each rack in cling-film and put into the fridge overnight.

The next day, preheat your oven or barbecue to 130C

Put your ribs bone side down on a baking tray and cook them in the oven for 1 1/2 hours.
Remove the racks of ribs from the oven or barbecue.

Get 4 big pieces of foil, just over double the size of your ribs in front of you, and lay your ribs meat side down, on each one.

Bring the edges of the foil up, and divide your reserved apple between them. Bring the corners of the foil together and fold them to a tight parcel.

Carefully return the parcels to the baking tray and pop back into the oven and cook for another 1 1/2 hours.

Make the barbecue sauce while you are waiting half the quantity will do, so pop the rest into the fridge to use another time.

When the time is up, take the parcels out of the oven or barbecue, carefully unwrap them, pour away the apple juice & vinegar liquid and discard the foil.

Put the ribs back on the tray and back into the oven to help them dry out for about 15 minutes.

After that, take them out and generously brush them on both sides with the barbecue sauce.

Return them to the oven for 30 minutes so the glaze has time to set.

At this stage the meat will be incredibly tender but will also have some wonderful texture to it.

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