BBQ Pork Ribs Recipe

Ingredients

Sauce

1 Bottle Culleys Original BBQ Sauce
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
⅓ Cup Brown Sugar
250mls Pineapple Juice

Other

2 X St Louis Style Pork Rib Racks
Culleys Exotic Pork BBQ Rub
200g Butter
⅓ Cup Brown Sugar
500mls Apple Juice For Spritzing
1 Bottle American Mustard

Preparation

1. Remove the membrane from the back of your pork ribs. I find marking down the back of the first pork rib lightly helps then you can use a wet cloth and peel back. If you don’t feel confident get your butcher to remove when purchasing.
2. Coat both sides of your ribs in a generous amount of American Mustard.
3. Sprinkle your BBQ rub on both sides heavily so that all meat is covered.
4. Heat your coals then place in your BBQ. Bring the temperature up to 225-250F
5. Put your pork ribs in your grill a good distance away from the charcoal then add a few wood chunks for extra flavour.
   HOT TIP – Use a nice fruit tree wood that pairs well with pork eg. Apple tree, plum tree, pear tree etc.
6. Cook for 3 hours spritzing at the half-way mark with apple juice. You should notice the meat shrink down off the bone, once it shrunk roughly 5mm then you know it’s time to remove it from the BBQ and wrap.
7. Mix all sauce ingredients in a saucepan and heat on low for 5-10 mins while stirring
8. Prepare your foil by placing a length double the length of your ribs down on your bench. You need to ensure the ribs will be fully covered when wrapped.
9. Place ribs inside the tin foil with a generous amount of your sauce, brown sugar & butter then wrap tightly!
10. Place your ribs back into the BBQ for a further 2 hours at 225F. Do not lift the lid at this time.
11. Cut open the tin foil and baste the top of the pork ribs heavily with your sauce and place back in the BBQ for a further 45 mins at 225F.
12. Remove ribs from BBQ then slice. You can optionally baste each rib in your sauce for extra flavour before serving.