Fall Off the Bone Barbecue Pork Ribs

Every right-minded human worth their salt has a barbecue recipe they consider to be the best ever created. They will produce it without fail at the mere rumour of grilled food. This is mine. Fall Off the Bone Barbecue Pork Ribs, covered in Extra Special Barbecue Sauce.

Barbecue Pork Ribs

Delightfully sticky and tender pork ribs

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Calories 400 kcal

Equipment

• 1 Meat Cleaver
• 1 Kitchen Scales
• 1 Cutting Board
• 1 Baking Tray
• 1 Butter Knife
• 1 Blender
• 1 Roll of Tin Foil

Ingredients

  

1x2x3x

• 1kg (2lb) Pork Ribs (2lb)
• 1 Lemon
• 200g (7oz) Cider (all cider is hard cider) (7oz)
• Extra Special Barbecue Sauce

Dry Rub

• 2g (½tsp) Freshly Ground Black Pepper (½ teaspoon)
• 6g (1tsp) Salt (1 teaspoon)
• 4g (1tsp) Garlic Powder (1 teaspoon)
• 2g (½tsp) Cumin (½ teaspoon)
• 30g (1oz) Soft Brown Sugar 30g(1oz)

Instructions

 

• Take the lovely Rack of Ribs and place it on the worktop. On the underside you’ll see a shiny membrane, this has to go. Take a blunt knife and carefully work it under one corner of the rib, just above one of the bones. Once you’ve exposed enough of the film, grab it firmly in your hand and wrench the whole thing away from the rack
  
• This is optional, but feel free to hack the Ribs into manageable pieces at this point. If they are going on the barbecue, this will make your life easier later on. It will also ensure an improved rib-to-sauce ratio. This is what the meat cleaver is for, wear an apron to protect from errant blood and gore.
• Place the Ribs in a baking tray, brush liberally with Lemon Juice and leave to absorb for around 20 minutes
• Take all of the dry rub ingredients, place in a blender and blast for about 10 seconds, then massage it into the meat
• Pour 200 grams of Cider into the bottom of the tray. Do not pour it directly over the ribs
• Cover the baking tray with tin foil, ensuring there are no gaps. Bake at 135°C (Fan120°C, 275°F, Gas mark 1) for 3 hours
• Remove the foil and drain out any liquid, then liberally brush the ribs with Barbecue Sauce
• If you've fired up the barbecue, grill until the sauce has caramelized. Alternatively, bake in the oven at 220°C (Fan200°C, 425°F, Gas mark 7) for 20 minutes, turning and applying more sauce halfway through, or finish off under an electric or gas grill
• Congratulate yourself on a job well done!

Nutrition

Calories: 400kcal

Keyword Barbecue, Pork

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A Little Extra Info to Help Create the Perfect Barbecue Pork Ribs

Meat – Find a good quality piece of meat, and make sure it’s fresh. I have a tendency to head straight to a good butcher and find a wholly intact rack of ribs, then hack the sucker to pieces myself.

Preparation – On the inside of the rack, there’s a shiny membrane. Get rid of this first, the meat won’t fall off the bone so easily if there’s a skin holding them together. I’ll take a standard blunt butter knife, and work it under the skin, just above one of the rib bones. Then, when there is enough exposed, I grab is tightly and rend the whole thing a way in one go. See the picture to get an idea of what I’m talking about. Other than that, give the thing a rinse before going at it, and pat it dry with some kitchen paper.

Cooking Options – Despite the name, hungry folks don’t need to cook these on a barbecue, the ribs are perfectly excellent if finished off in the oven. However, to the absolute best results, it’s worth completing the barbecue pork ribs under a gas or electric grill.

The Sauce – This recipe uses my own home-made barbecue sauce, however, feel free to experiment with different flavours. Alternatively, those who like a bit of spice can give ‘A Formerly Top Secret Chili Sauce‘ a whirl, or, if adventurous, they can even concoct their own masterful sticky sauce from ingredients found around the kitchen!