Baby back ribs with Carolina baste
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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)
- 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
- 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.
