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Baby back ribs with Carolina baste

Baby back ribs with Carolina baste

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
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)
  • 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.

RECIPE TIPS
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. 

Goes well with

Recipe from Good Food magazine, July 2015

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A star rating of 4.4 out of 5.5 ratings
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