Serves 6 / Preparation 45mins / Cooking 3hrs
- 3-4 kg pork ribs with a good amount of meat
- 200 ml apple juice
- 2 tablespoons smoked Salt
- 2 tablespoons soft brown sugar
- 3 chipolte Chilli’s
- 1 teaspoon cracked pepper
- 1 teaspoon English mustard powder
- 1 tablespoon onion flake
- 1 tablespoon garlic flake
- 1 cup dark brown sugar
- 1 cup sherry vinegar preferably aged
- 1 medium Onion chopped
- 1 teaspoon Cumin Powder
- ½ teaspoon Cinnamon
- 1 star anise
- 1 jalapeno chilli cut in half
- 2 teaspoons Smoked Paprika
- 3 tablespoons tomato sauce
- 1 cup tinned Tomato
- Salt to taste
Make the rub by placing the ingredients in a blender or mortar and pestle and mix until fine. Rub over the pork ribs and allow to marinate for 2–3 hours or overnight. The rub will keep for one month if stored in an airtight container but you should use all the rub in this recipe.
Prepare your barbecue for indirect grilling on a low to medium heat – which is roughly about 100 – 120 C. Add a handful of pre-soaked woodchips to the coals and place the ribs over a drip tray. Cook with the lid down until ribs are soft and tender, or until the bone pulls away from the meat. This will take about 2 – 3 hours. If you’re using a gas barbeque then light the two outer gas burners. Place the ribs on the grill racks between the gas burners and cook on a low to medium heat as above. Spray the ribs with apple juice from time to time to keep them moist.
While the ribs are cooking, combine the glaze ingredients in a saucepan and bring to the boil. Simmer until thick then keep warm.
Once the ribs are cooked, toss them through the glaze then return the ribs to the barbecue, this time over direct heat to get them hot and sticky, Transfer to a serving dish.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au