Baby back ribs with Carolina baste
- Preparation and cooking time
- 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
For the baste
- STEP 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.
- STEP 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.
- STEP 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.
OTHER WAYS TO COOK RIBS
You could cook the ribs, two racks at a time, in a pressure cooker for 30 minutes, or in a slow cooker, using the short cycle of four hours.