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Spicy BBQ Ribs
These tasty, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender. They’re then smothered in a spicy, tabasco-spiked bbq sauce and grilled until lacquered and charred in places. The intense vinegariness of the tabasco works wonders in balancing the dish: it adds zing and counteracts the sweetness of the glaze.
- Prep Time: 10 minutes
- Total Time: 3 hours
- Yield: 6 1x
- Category: Meat
Ingredients
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For the dry-rub:
- 3 tbsps light brown sugar
- 1 tbsp cayenne pepper
- 2 tsps fine sea salt
- 2 tsps mustard powder
- 2 tsps smoked paprika
- 2 tsps garlic granules
- 1 tsp freshly-ground black pepper
For the ribs:
- 2 kg pork loin ribs racks (baby back ribs)
- 350 g barbecue sauce
- 1 tbsp tabasco sauce
Instructions
- Heat oven to 150℃ /fan 130℃. Combine the dry-rub ingredients in a small bowl. Arrange the rib racks in a single layer on a large chopping board or clean kitchen counter.
- Season the ribs with the dry-rub on both sides, patting it down into all the nooks and crannies. Double wrap the racks individually, first in greaseproof paper then in foil; seal into a tight parcel. Arrange the rib parcels in a single layer on one (or two) baking sheets and bake until the ribs are very tender but not quite falling apart, 2 ½ hours. Remove from the oven.
- Switch your oven to its grill setting on high. Line a large baking sheet with foil. Carefully unwrap the ribs. Using tongs, carefully transfer the rib racks to the foil-lined baking sheet, leaving the juices behind.
- Baste the ribs on both sides with a third of the spicy bbq sauce. Grill for 5 minutes, turning once halfway through.
- Baste the ribs on both sides with the second third of the spicy bbq sauce and grill, turning once halfway through, for a further 5 minutes.
- Finally, baste the ribs on both sides with the remaining spicy bbq sauce and grill, turning once halfway through, for a final 5 minutes, or until lacquered and starting to crisp. Transfer to a platter and serve.
Equipment
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