Finger Licking Slow Cooked Ribs

Low and slow is the secret to ribs that fall off the bone. These baby back ribs are rubbed with a simple spice mix, then cooked on the grill over indirect heat for several hours until the meat pulls back from the bone and the glaze is dark and sticky. No smoker required - just patience and a grill with a lid.

Ingredients

Ribs and Rub

• 2 racks baby back ribs (approximately 1.5kg total)
• 2 tablespoons smoked paprika
• 1 tablespoon soft dark brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Flaky sea salt and freshly ground black pepper

Glaze

• 200ml BBQ sauce (shop-bought or homemade)
• 2 tablespoons honey
• 1 tablespoon cider vinegar

Method

1. Remove the membrane from the back of the ribs by sliding a butter knife under it at one end, then gripping with a paper towel and pulling it off in one piece.
2. Mix together the paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously all over both racks of ribs. If you have time, season the night before and refrigerate uncovered.
3. Set up your grill for indirect heat. Light one side only and adjust vents to maintain a steady 130-140°C.
4. Place the ribs bone-side down on the cool side of the grill. Close the lid and cook for 3-3.5 hours, maintaining the temperature. Resist the urge to peek too often - every time you lift the lid, you lose heat.
5. Mix together the BBQ sauce, honey, and cider vinegar for the glaze.
6. After 3 hours, brush the ribs generously with the glaze. Close the lid and cook for a further 30 minutes until the glaze is set and sticky.
7. The ribs are done when the meat has pulled back from the ends of the bones by about 1cm and a cocktail stick slides into the meat with no resistance. Pork ribs must be thoroughly cooked through.
8. Rest for 10 minutes, then cut into individual ribs and serve.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.