Barbecue Baby Back Ribs

Written by brian. Posted in On the grill.

Barbecued Baby Back Ribs, New cookbook, Summer BBQ Barbecue baby back of ribs
Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds
For the barbecue sauce
2 tablespoons olive oil
90ml (3½fl oz) maple syrup
60ml (2¼fl oz) cider vinegar
90ml (3½fl oz) tomato ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon crushed coriander seeds
1 teaspoon smoked paprika

Put the racks of ribs in a large pan. Cover with 
water and add the celery, paprika, coriander seeds 
and salt. Bring to the boil, then simmer, covered, 
for 45–60 minutes, or until the meat is tender.
Meanwhile, put all the ingredients for the sauce in 
a saucepan. Stir well and bring to the boil, then simmer, uncovered, for 15 minutes, stirring occasionally until slightly thickened.
Drain the ribs and place them in a shallow ceramic 
dish or large plastic food bag. Slather with the barbecue sauce, leave until cool and then cover the dish or seal the bag and leave in the fridge for up to 24 hours, but no less than 1 hour, turning occasionally, or (if using 
a bag) massaging the sauce into the meat.
Take the meat out of the fridge 30 minutes before cooking so it isn’t stone-cold. Heat a barbecue until the coals are glowing hot, or preheat a grill to its highest setting. Alternatively, preheat the oven to 200°C/400°F/Gas Mark 6.
Barbecue or grill the racks for about 5 minutes on 
each side, basting with the sauce, until nice and brown. If using an oven, cook them for around 30–40 minutes, or until browned on top.
To serve 4 people as a main course, cut each rack in half. To serve as a starter or part of a barbecue, cut the racks into individual ribs.

Note: A baby back of ribs is the sheet of ribs trimmed off the loin. As a by-product of a more expensive cut, it can often be found 
at a good price. While baby racks may not have as much on them as chunkier spare ribs, when they are cut to be meaty, they make a tasty barbecue or supper dish as bones always add flavour to meat. This recipe has a classic fingerlickin’ barbecue sauce, smoky and sweet. Add some chilli if you’d also like some heat.
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