Directions
Servings: 8
Ingredients
- Sea salt flakes
- Black pepper freshly ground
- 3 1/4 lbs Baby back ribs - membrane removed
For the paste
- 5 tbsp Maple syrup
- 2 tsp Chipotle chilli paste
- 1 tbsp Ground ginger
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp Paprika
- 1 1/2 tsp Cumin
- 1 tsp Five Spice Powder
- 1/2 tsp Nutmeg, ground
For the Rad Rum BBQ Sauce
- 1 1/2 inch Fresh ginger - peeled
- 1/2 cup Tomato ketchup
- 2 oz Dark rum
- 1 tbsp Worcestershire sauce
- 3 tbsp Cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Dried Chilli Flakes
- 1 3/4 oz Dark brown sugar
Instructions
- Combine the paste ingredients and 2 teaspoons of salt in a bowl. Pat the ribs dry with kitchen paper, then place in a tray and rub all over with the paste. Cover with cling film and leave to marinate in the fridge for at least 6 hours, or preferably overnight.
- When you want to cook, remove the ribs from the fridge, shake off any excess marinade and allow to come up to room temperature. Meanwhile, set up your barbecue for the half and half technique (so half the base is covered in charcoal and the other side is empty) – you want a medium indirect heat. Place a drip tray inside the barbecue on the indirect side. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 180°C/350°F.
- Rip off just over an arm’s length of extra-strong tin foil, stack up the ribs in the centre and tightly wrap. Place the foil parcel over indirect heat on the barbecue, cover with the lid and cook for around 2 hours, or until the meat is tender and starts to fall away from the bone, remembering to replenish with hot coals every 45 minutes or so. Meanwhile, finely grate the ginger and garlic into a small pan on the hob. Add the rest of the BBQ sauce ingredients and 2-3 oz of water. Simmer over a medium heat for around 20 minutes, or until thickened, stirring occasionally. Season to taste and set aside.
- Remove the ribs from the foil and brush all over with the BBQ sauce and any cooking juices. Return to the indirect heat for another 30 to 40 minutes with the lid on, or until tender and golden, basting well every 10 minutes or so. Remove to a board to rest for 5 minutes, then carve.
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