Sweet And Spicy BBQ Pork Ribs | Pork Recipes - Weber

Shopping Cart × Remove Product? × Are you sure you want to remove the following product from the cart? Cancel Yes Remove Product? × If you delete this item, then the bundle with the grill and the BBQ Kitchen will be deleted. Do you want to proceed? Cancel Yes × Please enter postcode to check availability Complete Your Grill × Remove Coupon? × Are you sure you want to remove the following coupon from the cart? Cancel Yes androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleweber-logoyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrowcircle-smallBrowse all RecipesPorkSweet and Spicy BBQ Pork Ribs Difficulty: MediumFuel Type:

• Gas
• Charcoal

• Serves 4
• 4 to 5 h
  • Prep Time30 min.
  • Refrigeration Time1 h
  • Barbecue Time4 to 5 h

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• People

  Serves 4

• Prep Time

  30 min.

• Refrigeration Time

  1 h

• Barbecue Time

  4 to 5 h

Show or hide the share buttons

• People

  Serves 4

• Prep Time

  30 min.

• Refrigeration Time

  1 h

• Barbecue Time

  4 to 5 h

IngredientsInstructions

the Ingredients

• Completed step 2 2 - 3 racks of American-style pork ribs, membrane remove 2 - 3 racks of American-style pork ribs, membrane remove

For the spice rub

• Completed step 2 tablespoons 1/3 cup brown sugar 1/3 cup brown sugar
• Completed step 1 tablespoon 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• Completed step 1 teaspoon 1 teaspoon salt 1 teaspoon salt
• Completed step 1 teaspoon 1 teaspoon garlic powder 1 teaspoon garlic powder
• Completed step 1 teaspoon 1 teaspoon onion powder 1 teaspoon onion powder
• Completed step 1 teaspoon 1 teaspoon ground cumin 1 teaspoon ground cumin
• Completed step ½ teaspoon 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
• Completed step ½ teaspoon 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper

For the barbecue sauce

• Completed step 50 grams 50g butter, cubed 50g butter, cubed
• Completed step 1 1 brown onion, chopped fine 1 brown onion, chopped fine
• Completed step 200 millilitres 200ml tomato sauce 200ml tomato sauce
• Completed step 125 millilitres 125ml Jack Daniel’s Tennessee Whiskey 125ml Jack Daniel’s Tennessee Whiskey
• Completed step ⅓ cup 1/3 cup brown sugar 1/3 cup brown sugar
• Completed step 80 millilitres 80ml apple cider vinegar 80ml apple cider vinegar
• Completed step 2 tablespoons 2 tablespoons honey 2 tablespoons honey
• Completed step 1 teaspoon 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• Completed step 1 teaspoon 1 teaspoon garlic powder 1 teaspoon garlic powder
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Instructions

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• Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
• Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).
• Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce. Lay the racks bone side down, or in a rib rack, on the cooking grills over very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
• In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
• After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
• The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.

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