Friday, 14 September 2012

Recipe of the week - Home Smoked BBQ Ribs

Honey's daddy is a massive foodie, so much so that he started a hog roast and sausage company The Jolly Hog & Sausage. Because of this he is always eating doing research. Smoking, bbqing or cooking some form of meat and testing new recipes is a given in our house. This month he's on a rib mission and made these awesome melt in the mouth home smoked BBQ ribs.
The recipe is below if you fancy a rib fest too. Leave out the hot chilli sauce if kids are having them, although our 2 year old still loves them with this in.
We used a smoker, but if you don't have one of these monstrosities in your garden taking up loads of space (lucky you) then of course you can of course use a normal coal BBQ.

2 racks pork ribs
Salt & pepper
5 tbsp molasses
1 tbsp olive oil
1 tbsp red wine vinegar
Glug of hot chilli sauce
3 tbsp tomato ketchup
Worcestershire sauce
Whiskey smoked wood chips

Lay the racks of ribs out onto a tray and season really well with the salt, pepper and paprika making sure you rub it in so it really infuses well. Cover and leave overnight or for at least 12 hours.
Get the charcoals white hot in your smoker / BBQ then stack on one side. Pour the smoked wood chips on top of the charcoals.
On the other side of the smoker add a tray filled with a cider of your choice.
Wrap the ribs in foil, making sure they are sealed tight and place on top of the tray of cider. Put the lid on your BBQ and let it smoke away 'low and slow' for a minimum of 5 hours (they are best if you can leave them overnight, remembering to check the coals are alight a couple of times).
Remove the ribs and tray of cider and spread the coal evenly over the bottom of your BBQ/ smoker.
In a bowl mix together the molasses, oil, vinegar, chilli sauce, splash of worcestershire sauce and ketchup. Pour this glaze over the ribs and return to BBQ until golden and sticky.

Enjoy served with a glass of ice cold beer, some homemade coleslaw and corn-on-the-cob.