A while back I posted an oven baked BBQ ribs recipe here on Krumpli and it has proved to be one of the most popular on my site, well now I have called an end to my self imposed grilling exodus it was only right and proper to get back at it. So here they are, grilled BBQ ribs, I did cheat somewhat by cooking them in the oven long and slow to ensure the meat was still tender and juicy before finishing them on the grill with my favourite BBQ glaze. Add some simply grilled corn on the cob and I am a very happy bunny!
The glaze makes an awesome dip and sauce for anything and often whip this up as a dipping sauce for wedges or as a sauce to match with pork chops. This dry rub for this dish is a little different than my previous version of BBQ Ribs, with just a single dry rub, the flavours from the char and smokiness from the charcoal negates the need for a second dry rub that I use when cooking ribs in the oven. The long slow cook in the oven also eradicates the age old, black on the outside and raw in the middle problems you can sometimes struggle with when grilling larger cuts of meat. These ribs are so tender that the bones come out clean and I mean real clean! These BBQ Ribs will definitely be on our menu next week, or this week as you reading this with an iced cold beer in my garden.
When it comes to a side for ribs it has to be corn for me, I don’t mess with it too much… My corn is sweet and simple, in all fairness I only have to walk 200m down my garden to harvest it, so in reality I walk there nice and slow. Then run back, a quick 30 seconds in some boiling salted water, then straight on the grill and finally add salt, pepper and an appropriately naughty amount of butter. I have seen lots of spiced versions of corn recently and I have not tried them, primarily because you can’t improve on perfection!
I have been really frustrated with cooking outside this week, our temperatures have been sitting at a comfortable 30°c pretty much everyday, glorious sunshine and the minute I fire up my grill the clouds roll over and the clouds begin to rumble. It is killing my photo vibe, it is so hard to plan what I want when the light changes so much, unfortunately these pictures are not as good as I would like them to be as clouds mean a flat and pretty uninspiring lighting. But hey they taste great and it just means I will have to cook them again after our friends leave to get some better pictures 😀 Bummer!
BBQ ribs finished on charcoal grill are the very essence of the summer grilling season, a simple dry rub and then a piquant glaze and everything is good!
Course Main Course
For the Dry Rub
2TspHot Hungarian Paprika.
1TspSweet Hungarian Paprika.
2TspDark Brown Sugar.
1TspFreshly Ground Black Pepper.
For the BBQ Glaze
100mlTomato Passata.Tomato Sauce in the US.
1TbspCider Apple Vinegar.
2TbspMolasses.Sub for Black Treacle.
Salt and Pepper to season.
Begin by removing the membrane on the bone side of the rib joint, do this by simply slicing with a sharp knife and pulling it away, if you are lucky it will come off in one piece 😉
Now mix together the ingredients for the dry rub and massage them into the ribs and set aside over night to marinade.
The following morning massage in the salt and set your oven to 120°C put in the ribs on a trivet to keep them out of the fat and go out and enjoy your day, I cook these for 6 hours although I have done up to 8 hours with no problems.
To make the BBQ glaze cook the onions in a pan over a medium heat in the oil for about 10 minutes or until softened and lightly browned, then add in the Garlic and cook on for a further minute.
Now add in the passata, Worcestershire sauce, tomato puree, vinegar, mustard, Tabasco & molasses and allow to reduce by a third.
When reduced blitz the sauce in a blender to form a smooth sauce.
Get your grill nice and hot leaving some room for indirect heat and slather the ribs with the BBQ sauce and place on the direct heat and sear for 5 minutes.
Flip them over and repeat the same 5 minute sear.
The using a brush baste on more of the sauce, move them to the indirect heat of the BBQ and close the lid.
Every 5 minutes baste again with more sauce and cook on direct heat in total for a further 20 minutes.
Serve with some simply grilled corn with lashings of butter and lots of napkins to wipe the hands and face!
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