{"product_id":"finger-licking-slow-cooked-ribs","title":"Finger Licking Slow Cooked Ribs","description":"\u003cp\u003eLow 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eRibs and Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 racks baby back ribs (approximately 1.5kg total)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon cayenne pepper\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGlaze\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e200ml BBQ sauce (shop-bought or homemade)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons honey\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon cider vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eRemove 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.\u003c\/li\u003e\n  \u003cli\u003eMix 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.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Light one side only and adjust vents to maintain a steady 130-140°C.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eMix together the BBQ sauce, honey, and cider vinegar for the glaze.\u003c\/li\u003e\n  \u003cli\u003eAfter 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.\u003c\/li\u003e\n  \u003cli\u003eThe 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.\u003c\/li\u003e\n  \u003cli\u003eRest for 10 minutes, then cut into individual ribs and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892397440,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/finger-licking-slow-cooked-ribs-5564177.jpg?v=1775134319","url":"https:\/\/kitcheninthegarden.co.uk\/products\/finger-licking-slow-cooked-ribs","provider":"Kitchen In The Garden","version":"1.0","type":"link"}