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Baby Back Ribs

Baby Back Ribs with BBQ Sauce

Serves 4 - 6
Prep Time 15 mins
Grill Time 4 1/2 Hours

2 baby back pork ribs (remove membranes from the ribs or ask your butcher to do this for you)
2 tablespoons of English mustard

Ryan's Rub 
1/2 cup caster sugar
1/2 cup of salt
1/2 cup of dark brown sugar
2 teaspoons of ground black pepper
4 Tablespoons of chilli powder
1 Tablespoon of ground cumin
1 Tablespoon of Pimenton  
1 teaspoon garlic powder
1/4 teaspoon of ground thyme
1/2 teaspoon of cinnamon
1/2 teaspoon of cayenne pepper

(Place all ingredients in a blender with a metal blade and blitz until all the lumps are gone)  Ryan's Rub can be stored in an airtight container for up to six months.

Thick BBQ Sauce
1/4 cup of melted butter (unsalted)
1 Small onion finely chopped
3 garlic cloves crushed
1 chilli deseeded and finely chopped (leave seeds in if you like it hot!)
2 Cups of Ketchup
1/2 cup of cider vinegar
1/2 Cup of runny honey
1/4 Cup of Somerset Cider
2 tablespoons of soy sauce
2 tablespoons of Worcestershire sauce
1 tablespoon of tomato puree
1/2 teaspoon table salt
1/2 teaspoon ground black pepper.

In a medium sized saucepan over a medium heat melt butter, then add garlic onion and chilli and cook for approx. 8 mins, stirring occasionally or until soft.  Add the remaining ingredients and cook for a further 20 mins mixing until thickened.   Remove from the heat and get ready to cook your ribs.

To remove the membrane:

1. use a dull knife to separate the membrane from the back of the bones somewhere in the middle of the rack.  Place your finger into this small gap and wriggle it back and forth and up and down until you have reached the other side of the rack.

2. Curl your finger into a hook shape, hold down the rib with your other hand and lift the membrane from the ribs, it should come off in one whole piece.


Cover both sides of the ribs with the mustard, it will act as a binder for Ryan's Rub and you won't taste it after cooking.

Season with Ryan's Rub, cover and refrigerate for at least 4 hours.  (longer if you can bare the wait)

Set up your Tubby Jacks to cook on indirect heat set at a temperature of 235 deg F. Add Tubby Jacks Hickory wood chips for a Smokey flavour.

Put the ribs into your Tubby Jacks with the fat side facing up, cook for 2 hours Flip your ribs and cook for a further 45 mins.

Lay out 2 double thick sheets of kitchen foil, lay one rack on each piece of foil meat side facing up.  

​Brush the ribs with the BBQ Sauce and cover with the foil do not seal tightly as this will steam the ribs!, cook for a further 30 mins or until the ribs are very tender.  Transfer to a plate and cover with foil and allow the ribs to rest for up to 10mins before serving.

Slice each rib and serve with more BBQ sauce.