BBQ Pork Ribs

Perfect BBQ ribs have become immensely popular, so many places are now serving god ribs in Perth compared to the one or two a few years back. Having said that, there are also some really average ribs out there so it is good to know how to make succulent, melt in your mouth, drool-worthy ribs in your own home. Here is my take on it.

ribs.jpg

Ingredients:

Ribs

  • Several racks of pork ribs
  • Passata
  • White wine vinegar
  • Olive oil

Rub

  • Pepper
  • Salt
  • Paprika
  • Dark brown sugar
  • Brown sugar

Methodology:

Rub

  • The exact ratios of the rib rub are a bit up to personal taste but I used a mix made from:
  • 0.25 cup of white sugar
  • 0.25 cup of brown sugar (dark)
  • 0.5 cup of salt
  • 0.25 cup of ground pepper (black)
  • 0.25 cup of smokes paprika
  • Splash of chilli powder.
  • Blitz to a rough yet well combined powder and generously rub on to the ribs. (Not all of it! You will have more than enough to use later.)

Ribs

  • Wash and pat the rib racks dry.
  • Coat the ribs with a generous amount of rub, then, rub the ribs… Work the seasoning into the meat and make sure the whole rack is covered. The sugar will start to dissolve in residual moisture to should darken quickly.
  • Place a ½ tsp or so of liquid smoke into each bag with each half rack of ribs. I find halving the racks makes it bit easier to bag up.
  • Remove air from bags using the water immersion method. It might be a good idea to double bag these or otherwise protect the bag from the sharp edges of the bones. You really don’t want these to split and they will be cooking for a while.
  • Place in fridge overnight (about 10 hours or so) to allow for marinating.
  • Place in water bath at 63°C for 36 hours. You can now carry on with your week but keep an eye out on water level and any leakage.
  • Remove from water bath after 36 hours, pat dry, re-coat lightly with rib rub and place in the fridge. This gives you a bit of flexibility on when to finish cooking the ribs. I recommend doing this even if you are cooking immediately (or very shortly) as it cools the meat a bit which maintains a lower temperature in the next step and avoids overcooking the ribs.
  • Fire up the charcoal grill, get it nice and hot. Place the ribs on the grill and watch as a crust forms. Bate the ribs periodically with a mop made from olive oil, splash of passata, tbsp. of rub and splash of vinegar (just mix these together). This makes it look like you know what you are doing and gives you an excuse to check on the ribs. Also makes great flames which is always fun!
  • When a good crust has formed, remove and serve with a BBQ sauce of your choosing.

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