Classic Saucy Pork Ribs
Tender, sticky, glazed pork ribs cooked low and slow on the barbecue, with a simple rub and tangy-sweet BBQ sauce.
Ingredients
Serves
- 2 racks pork ribs (approx. 800g each)
- Spray bottle filled with water
- For the foil wrap
- 3 tbsp maple syrup
- 3 tbsp apple cider vinegar
- Rub
- 3 tsp brown sugar
- 2½ tsp smoked paprika
- 2 tsp sea salt
- 1½ tsp garlic powder
- 1 tsp freshly ground black pepper
- Sauce
- ¾ cup tomato sauce (ketchup)
- 3½ tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp chilli powder
Method
- Prepare the barbecue for indirect very low heat (95°C–130°C) and preheat as directed. Fill a spray bottle with water for spritzing later.
- Combine the rub ingredients in a small bowl. Remove the membrane from the back of the ribs and coat both sides with the rub.
- Place the ribs on the trivet and roast with the lid closed for 2 to 2½ hours, or until a deep mahogany colour. Spritz with water every 30 minutes, and top up the water pan every 2 hours.
- While the ribs cook, combine the sauce ingredients in a saucepan and simmer gently for 4 minutes, or until slightly thickened. Set aside.
- After 2 to 2½ hours, wrap each rack individually in a double layer of foil with 1½ tbsp maple syrup and 1½ tbsp apple cider vinegar per rack. Return to the barbecue bone-side up and cook a further 1½ to 2 hours, until tender when pierced with a toothpick.
- Unwrap the ribs, baste generously with the BBQ sauce, and return to the barbecue for a final 30 minutes, basting again after 15 minutes for extra saucy ribs.
- Remove the ribs from the barbecue, wrap again in foil, and rest for 30 minutes before slicing and serving.
Notes
Suitable for Weber Q (2023+) or Weber Family Q (pre-2023) models. At the butcher: ask for well-trimmed racks and avoid "shiners" (exposed bone where too much meat has been removed) as they dry out easily.