serves
4
prep
15 minutes
cook
2:30 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
Ribs
- 1 side baby back ribs (meaty pork ribs)
- 1 tsp ground cumin
- 2 tsp garlic salt
- 1 tsp celery salt
- 2 tsp dried chilli (hot pepper) flakes
- 1 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp ground black pepper
- 1 tsp kosher salt
Sauce
- 3 tsp (15 ml) vegetable oil
- ½ cup diced onion
- 3 cloves garlic, minced
- 1 tbsp strawberry jam
- ½ cup (125 ml) beer
- 1 jalapeno, seeded and finely chopped
- 2 tbsp + 1 tap (45 ml) bottled barbecue sauce
- Salt and pepper to taste
Make the sauce and start preparing the ribs a day before serving.
Allow one hour of chilling time on day of serving.
Instructions
- Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. In a small mixing bowl stir together the cumin, garlic salt, celery salt, chilli flakes, thyme and oregano. Mix well then rub mixture evenly over both sides of ribs. Place ribs into a sealable plastic baggie and place into the refrigerator overnight.
- Prepare the sauce. Place a skillet over medium high heat, add oil and allow to heat for 1 minute. Add the onions and garlic and allow to sauté for a few minutes or until onions are tender but not browned. Stir in the beer, diced jalapeno, sauce and strawberry jam. Reduce heat to low and simmer, uncovered, about 5 minutes – don’t let it boil. Remove from heat. Allow mixture to cool and place into the refrigerator overnight.
- The next day, remove the ribs from their marinade. Discard marinade and pat the ribs dry with a clean paper towel.
- Prepare the barbecue for indirect grilling. Preheat the barbecue to 110ºC (220ºF). Place the ribs on the side of the BBQ without direct heat. Cook for 2 hours. Allow to cool. Refrigerate for an hour.
- Remove ribs from refrigerator and cut down between the ribs. Place them onto a big sheet of aluminum foil. Pour sauce over ribs and seal the foil pouch.
- Prepare the barbecue for indirect grilling. Preheat the barbecue to 110ºC (220ºF). Place the foil pouch containing the ribs on the side of the BBQ without direct heat for 20 minutes or until hot. Remove from the foil and serve hot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
