This delicious baby back ribs recipe serves as a great starter dish at any BBQ.

"This is a classic bbq dish – a dish to be shared before your main meal and easy finger food." - John Relihan

Yield: Serves 2

Ingredients

  • 2 rack of baby back ribs
  • 100 ml French’s mustard
  • Bunch of coriander, chopped
  • 4 spring onions, chopped

For the pork rub

  • 20g sweet paprika
  • 10g brown sugar
  • 1g cayenne
  • 4g granulated onion
  • 4g granulated garlic
  • 6g sea salt
  • 4g cracked black pepper
  • 2g crushed chilli flakes

For the herb brush

  • 1 bunch rosemary
  • 1 bunch sage
  • 1 bunch thyme
  • 200g Irish butter melted

For the BBQ sauce

  • Olive Oil
  • 150g white onion minced
  • 8g minced garlic
  • 3g smoked paprika
  • 50g dark brown sugar
  • 4g garlic powder
  • 300ml apple juice
  • 100ml cider vinegar
  • 20ml soy sauce
  • 100ml ketchup
  • 60ml French’s mustard

Method

  1. For the bbq sauce, heat the oil in the pan and add the minced onions and garlic
    and slow cook until soft, add the dry ingredients and cook on low heat for
    another 5 minutes. Add the apple juice and vinegar, soy sauce and bring to the
    boil for 10 minutes and set on a simmer. Add the ketchup and mustard and
    season. Let cook out for 40 minutes on medium heat and taste. (With this
    quantity you will have some left over which can be refrigerated for a couple of
    weeks).
  2. Bunch the herbs together and tie tightly with a piece of string to the top of a
    wooden spoon so it resembles a mop. Sit your herb brush into the melted butter
    and use to baste your ribs
  3. Flatten ribs and remove all of the sinew that covers the naked rib side of your
    rack. Rub the mustard into every nook and cranny of your rack. This caramelises
    wonderfully when you are cooking them.
  4. Massage the pork rub into the meat side of the ribs leaving the naked rib side
    unseasoned to allow the smoke in. Place in the smoker/covered BBQ at
    120°C/gas mark ½ for 3.5 hours. While you are cooking, baste generously every
    40 mins with your herb brush.
  5. When ribs are ready, cover with bbq sauce and return to the grill for 5 mins to
    allow sauce to settle.
  6. Sprinkle with spring onion and coriander before serving. Don’t forget a finger
    bowl and lots of kitchen roll for those sticky fingers.

TIP: After 1 hour of cooking, spray the ribs every 30 minutes with a mix of 100ml apple juice, 40ml cider vinegar, 4ml water to keep moist.