Serves 4 people
- 1.2 - 1.6kg pork baby back ribs
- 2 tablespoons of brown sugar
- 1 tablespoon of chilli powder
- 2 teaspoons of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of dry mustard
- ½ teaspoon of onion powder
- 1 teaspoon of chilli powder
- 1 teaspoon of onion powder
- ½ teaspoon of garlic powder
- 28g butter
- 180ml ketchup
- 180ml apple jelly
- 60ml apple cider vinegar
- 30ml molasses
- 1 tablespoons of Dijon mustard
- 15ml Worcestershire sauce
- Tabasco sauce, to taste
- Salt and pepper
- In a bowl, combine all of the dry rub ingredients, and then set aside.
- On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
- When ready to cook, preheat the oven to 325°F / 170°C.
- Wrap the ribs, two racks at a time, in heavy-duty aluminium foil. Transfer to a baking sheet, and bake in the centre of the oven for about 2 hours, or until the meat is tender.
- Meanwhile, in a small saucepan over medium-high heat, cook the spices for the barbecue sauce in the butter for 1 minute.
- Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
- Preheat the grill or BBQ, and oil the grate.
- Remove the ribs from the foil and grill for 3 to 4 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.