BBQ Baby Back Ribs

Method

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1. Turn the racks bone-side up. Slide a knife under the silvery membrane at one end, grip it with kitchen paper and peel it off in one sheet.

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2. Rub the racks all over with the yellow mustard — it adds no flavour but glues the rub in place.

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3. Mix the rub ingredients and coat both sides heavily, pressing it in. Rest at room temperature for 30 minutes, or refrigerate overnight.

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4. Wrap each rack tightly in a double layer of foil and set on a baking tray.

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5. Bake at 140°C / 285°F for 2.5 hours, until a toothpick slides between the bones with almost no resistance.

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6. Meanwhile simmer all the glaze ingredients together for 10 minutes until thick and glossy.

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7. Unwrap the ribs, pour off the liquid, and brush generously with glaze.

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8. Grill or bake at 220°C / 430°F for 8 to 12 minutes, brushing with more glaze every 4 minutes, until sticky and charred at the edges.

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9. Rest for 10 minutes, then slice between the bones and serve with the remaining glaze.

   Mark done Start 10 min timer

Chef’s Tips

• Do not boil ribs. It leaches flavour into water you then throw away.
• The bend test tells you when they are ready: lift a rack with tongs and it should bow deeply and crack on the surface.
• Save the rendered liquid from the foil, skim it, and stir a few spoonfuls into the glaze.

Pairing Suggestions

• A cold lager or a bourbon on ice
• Serve with coleslaw, cornbread and pickles
• Finish with key lime pie

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Reheat wrapped in foil at 150°C / 300°F for 25 minutes, then re-glaze under the grill.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.