Baby back ribs with Carolina baste

Baby back ribs with Carolina baste

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(2 ratings)

Prep: 10 mins Cook: 3 hrs, 10 mins

Easy

Serves 4 - 6
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal477
  • fat26g
  • saturates7g
  • carbs34g
  • sugars31g
  • fibre2g
  • protein25g
  • salt2.3g
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Ingredients

  • 50g light brown soft sugar
  • 2 tbsp smoked paprika
  • 2 tbsp English mustard powder
  • 1 tsp celery salt
  • 1 tsp garlic granules
  • 4 racks baby back pork ribs (about 450g each)

For the baste

  • 250ml yellow mustard (we used French’s Classic)
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 150ml cider vinegar
  • 2 tbsp treacle
  • 75g light brown soft sugar
  • 2 tbsp Worcestershire sauce
  • 1-2 tbsp hot chilli sauce
  • 2 tsp hot chilli powder

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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aliceruffell
8th Nov, 2015
2.55
The glaze came out way too acidic. Ended up using extra sugar and couple of teaspoons of bicarb of soda to balance it out. After that it wasn't bad at all, everyone really liked it but I couldn't have served it in its original state, actually burned your mouth when I tested it. It also made a lot of glaze, way more than I could have used, I think if I made it again I would half the mustard and the vinegar but haven't tested that yet.
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