Pork ribs in Carolina dirt rub with pantry barbecue sauce
serves
6
Pork ribs in Carolina dirt rub with pantry barbecue sauce
We can promise you've never had a glaze like this before.
Ingredients (19)
- 3 racks baby back pork spare ribs
- 90g Carolina dirt rub
- 100ml pantry barbecue sauce
Carolina dirt rub (makes 180g)
- 2 tbs sweet paprika
- 2 tbs onion powder
- 1 tbs ground chipotle chilli
- 1 tbs hot paprika
- 1 tbs cayenne pepper
- 1 tbs ground celery seeds
- 1 tbs garlic powder
- 1 tbs mustard powder
- 1 tbs ground coriander
- 1 tbs salt flakes
Pantry barbecue sauce (makes 450mL)
- 200ml tomato ketchup
- 1/4 cup (60ml) runny honey
- 1/4 cup (60ml) sriracha
- 1/4 cup (60ml) Worcestershire sauce
- 1/4 cup (60ml) apple cider vinegar
- 50g English mustard
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat barbecue or oven to 150°C.
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2.For the Carolina dirt rub, combine all ingredients in a bowl.
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3.Scatter half the rub over the ribs and massage into the meat (remaining rub can be stored, in an airtight container, for up to 3 months). Enclose each rack of ribs in foil, place on a baking tray and roast for 3 hours or until tender. Remove from foil.
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4.For the pantry barbecue sauce, combine all ingredients in a bowl and set aside.
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5.Increase oven to 180°C and brush ribs with barbecue sauce (remaining sauce can be stored, in a sealed jar in the fridge, for up to 6 months). Place ribs on baking trays lined with baking paper and return to oven, basting every 15 minutes, until caramelised and meat is pulling away from the bone.
Recipe Notes
Begin this recipe around 4 hours ahead.
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