TOTAL TIME:
3 HOURS PLUS MARINATING sea salt and freshly ground black pepper 1.5kg baby back ribs, membrane removed
FOR THE PASTE
5 tablespoons maple syrup 2 teaspoons chipotle chilli paste 1 tablespoon ground ginger 1 tablespoon Worcestershire sauce 1½ teaspoons sweet paprika 1½ teaspoons ground cumin 1 teaspoon Chinese five-spice ½ teaspoon ground nutmeg
FOR THE RAD RUM BBQ SAUCE
4cm piece of ginger, peeled 3–4 cloves of garlic, peeled 125ml tomato ketchup 60ml dark rum 1 tablespoon Worcestershire sauce 3 tablespoons cider vinegar 1 teaspoon Dijon mustard ½ teaspoon dried chilli flakes 50g soft dark brown sugar
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 clingfilm 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 (see
here) – 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 80ml 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.
Enjoy, ’cause these ribs rule!
