This was a recipe that was originally published in The Irish Times a few weeks ago. You can find the article here and the original blog post here. I hope you give this recipe a try and let me know how you find it.
Baby Back Ribs (One Rack Per Person)
50g Black Pepper
50g Smoked Paprika
50g Garlic Powder
50g Onion Powder
50g Frenchie’s Mustard
50ml Worcestershire Sauce
50g Dark Muscavado Sugar
50ml Cider Vinegar
1Tbsp Golden Syrup or Honey
-Start off by preparing the ribs. If they have a lot of excess fat trim some of it off.
-Next up is to make the rub. In a small container, mix together the Salt, Pepper, Paprika, Garlic Powder and Onion Powder. Make sure it is well mixed together as sometimes the Garlic and Onion powder can clump together. This is your dry rub.
-Lightly sprinkle a layer of the dry rub all over the prepared ribs. Give the edges of the meat a little attention aswel, you don’t want to forget them.
-Preheat your oven to 140°c. Place the ribs on a wire rack or directly on the shelves of your oven about 5cms apart. I am incredibly lucky to have a smoker to use here and if you have one please do use it, don’t fuss if not, these are still going to taste incredible.
-While the ribs cook we can get to work on the BBQ Sauce. Place the Ketchup, Mustard, Worcestershire Sauce, Sugar, Vinegar, Syrup and one tablespoon of the dry rub into a small saucepan and cook over a medium heat until it has reduced and become really dark and thick. Be sure to stir it every five minutes or so to stop it burning.
-After the ribs have been cooking for about two hours check to see how they are getting on. Take a tooth pick and poke it into the meat, if it still feels firm then it needs more cooking. If however the meat begins to feel loose and soft then you are nearly there. Another test is to try to fold the ribs, as soon as they start to break instead of folding then you are good to go.
-Using a small brush or even a spoon, baste the ribs with the BBQ Sauce. You don’t want too much, just a thin coating. Place them back in the oven and continue cooking them for about thirty or forty minutes.
-Take out the ribs when the sauce has caramelised on the top of the ribs and the meat is soft but not falling apart. You still want the ribs to have a little bite to them.
-There’s nothing left to do now other than serve them up with a little of the BBQ Sauce and a few pickles or a pile of slaw. Enjoy.