Babyback BBQ Ribs

Several hours before you plan to cook, take a blunt butter knife of the end of a spoon and gently start to tease away the membrane on the bone side of the ribs. Once you have loosened a corner, use a piece of kitchen roll, grab hold and pull the whole membrane away. Lightly coat the ribs with vegetable oil and then in a large baking tray generously season with Wild Hog seasoning. Cover and refrigerate for at least 4 hours.

Smoker Method:

Set your BBQ to cook indirectly at a low heat or your smoker to approx 120C. Add some wood chunks or chips to the coals of your smoker or in a little tin foil pouch (pierce a few holes) if using a charcoal or gas BBQ.

Please the ribs onto the grill meat side up and allow to cook slowly for around 90 mins. Flip the ribs over and give them a further 60 mins.

Next lay out some thick tin foil and pile 2-3 racks on top. Sprinkle the meat side of each rack with with brown sugar.

Fold the foil into an envelope and seal up, leaving one side open. Pour in approx 50ml of apple juice, or cider then seal the pack completely.

Return to the grill to cook for a further hour. Remove from foil and increase the temperature of your cooker by about 30-40 degrees.

Cover each meat side of ribs with BBQ sauce and allow to caramelise on the grill for approx 10 mins.

Oven method: Instead of putting the ribs onto the BBQ grill, pre-heat the oven to around 115 C & place the ribs in a baking tray with approx 500ml of cider, apple juice or white wine.

Cover with foil and slow cook for around 2.5-3 hrs

Now set the BBQ to medium direct heat and finish the ribs as directed above with BBQ sauce.