Ribs on the BBQ always go down a storm, especially when they’ve been cooked slowly over charcoal for a few hours. We add a bit of coffee to our BBQ rub, to really wake the flavour up.
TOP TIP: Before rubbing you baby back ribs, make sure you remove the silver skin!
4 tbsp Finely Ground Coffee
4 tbsp sea salt
2 tbsp brown sugar
1 tsp chilli powder
1 tbsp paprika
2 tsp cumin
1 tbsp black pepper
½ tsp garlic powder
For the Ribs
2 large racks of RSPCA Assured pork baby back ribs. (Try and find ribs that have at least 1cm of meat covering)
1 Pint dry cider
4 Dessert apples
2 White onions
For the BBQ glaze
175g dark brown soft sugar
250g tomato ketchup
100ml cider vinegar
½ tablespoon Worcestershire sauce
1 tsp English mustard
1 1/2 tsp smoked paprika
½ tsp salt
1 tsp black pepper
Hot sauce to taste
Add all the dry rub ingredients to a food processor or pestle & mortar and grind together
Cover the belly ribs in BBQ dry rub, making sure to work the rub into all the creases.
Cover and leave overnight in the fridge.
Light the charcoal on the barbecue, heap the coals to one side so you can cook the ribs more gently.
Quarter the apples and the onions and add to tin foil with your ribs and the cider.
Prick a few small holes in the top of the foil to allow some steam to escape
Leave on a closed BBQ (vents open) for up to 5 hours, until the meat becomes tender.
Remove ribs from the foil and set aside
Pour the braising liquid into a blender and add the remaining ingredients for the BBQ glaze and blend together until smooth.
To serve, cover ribs with glaze and cook on the BBQ until hot throughout.
Enjoy with some bacon potato salad, grilled corn and a cider!