Glazed Smoked Pork Ribs
Smoky, sweet, sticky and sexy. What more could you want from your pork ribs? This incredible piece of Eyecandy was inspired by portrait_cook. Go follow him!
- 1 kg rack of pork ribs
- 3 tbsp runny honey
- 3 tbsp dijon mustard
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp mustard powder
- 1 tbsp cayenne powder
- 1 tbsp black pepper
- 1 generous pinch salt
- 1 l apple juice
- 2 buttered corn on the cob
Prepare The Ribs
Rinse and dry your ribs.
Trim any excess fat and remove the membrane.
Rub The Ribs
Mix together the honey and mustard and rub onto the ribs.
Stir together the brown sugar, garlic powder, mustard powder, cayenne pepper, black pepper and the salt.
Marinade The Pork
Rub the dry mix on the ribs.
Leave the ribs in a fridge to marinate for at least a few hours if you can, 24 hours is best!
For The Bbq:
If using a BBQ:
Prep a BBQ for indirect grilling by heating up the coals and moving them to the sides.
Pour the apple juice into a foil tin or an small roasting tin and place it in the middle of the coals
scatter wood chips (optional) over the coals.
For The Oven:
If using an oven:
Preheat the oven to 120ºC.
Pour the apple juice into a small roasting tin and place it on the bottom shelf of the oven.
Cook & Finish
For both methods…
Place the ribs directly onto the rack (in the oven make sure that the apple juice tin is directly below the ribs to catch any liquid) cook for 2-3 hours, until the meat is falling off the bone and the glaze is dark and sticky.
Finish over a high heat on the bbq for a couple of minutes or blast up the oven temperature.
Cut into 2 or 3 bones per serving and enjoy with charred corn on the cob.
Hungry for more? Try one of these!