American recipe for 4 - 6 people, takes only 10 mins; recipe has light brown soft sugar, smoked paprika, english mustard, celery salt, garlic granules, rib, mustard, cider vinegar, treacle, light brown soft sugar, worcestershire sauce, chilli sauce and chilli powder.
Baby back ribs with Carolina baste
Course: American
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Chilli Powder: 2 tsp hot chilli powder
- Smoked Paprika: 2 tbsp smoked paprika
- Cider Vinegar: 150ml cider vinegar
- Mustard: 250ml yellow mustard (we used French's Classic)
- Worcestershire Sauce: 2 tbsp Worcestershire sauce
- Chilli Sauce: 1-2 tbsp hot chilli sauce
- English Mustard: 2 tbsp English mustard powder
- Treacle: 2 tbsp treacle
- Celery Salt: 1 tsp celery salt
- Light Brown Soft Sugar: 50g light brown soft sugar
- Rib: 4 racks baby back pork ribs (about 450g each)
- Garlic Granules: 1 tsp garlic granules
Directions
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
