These ribs are cooked in two stages, long and slow for maximum tenderness, then higher for stickiness. Just add friends and beer!1 rack of ribs Prep Time: 1 hr 20 mins | Cooking Time: 2½ hours A little bit tricky
For Stage 1, remove any packaging from the ribs and pat them dry gently with some paper towel. Place onto a large plate. Combine the rub ingredients in a small dish then rub all over the ribs. Place into the fridge for 1 hour.
Meanwhile combine the Stage 2 ingredients (except the beer) in a small saucepan over medium heat. Bring to a bubble and then reduce the heat and cook for 1 few minutes, stirring regularly. Remove and set aside.
To cook, preheat your hooded bbq (or oven) to 140 degrees. Place the ribs on a rack and place the rack on top of a heavy duty disposable aluminium tray. Pour 1 bottle of beer into the bottom of the tray.
Add the ribs and cook for 1½ hours without lifting the lid or touching. Keep an eye on the temperature and adjust if needed.
After 1½ hours increase the temperature to 180 degrees. Brush the ribs with some of the sauce every 20 mins for the final hour of the cooking time.
At the end of the cooking time (or when the ribs are tender) remove and serve the ribs with the remaining sauce, sprinkled with spring onions, and sweet potato wedges.
*to make the sweet potato wedges, toss the sweet potato with the olive oil, sea salt and spices then roast or bake at 180 degrees for 35-40 minutes or until browned and tender – they can be added to the bbq (or oven) in a separate roasting tray with the ribs if desired during the final cooking stage.
*you can substitute a commercially made bbq sauce for Stage 2 if you prefer but make sure you use a good quality American style option for the best flavour.
Recipe made with love by Sally Lukey from Sweetpea Cuisine.