Tender, falling off the bone ribs smothered in BBQ sauce.
BBQ Rack of Ribs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
900g-1kg Pork Rib Rack
2-3 tablespoons apple juice
5-6 tablespoons good quality barbecue sauce (recommended brand: Sweet Baby Ray's)
In a small bowl, combine the garlic powder, onion powder, ginger powder, smoked paprika, chilli powder, brown sugar, salt and pepper. Mix well.
Add the dry spice rub evenly to the pork ribs on both sides. Wrap in tinfoil and refrigerate for at least 4 hours and ideally overnight.
Preheat the grill to high. Line a baking tray with tinfoil and arrange a wire rack on top. Place the rib racks with the meatier side facing towards you on to the wire rack. Place the ribs under the grill for 5-6 minutes. Remove the ribs from the grill, pour the apple juice around the ribs onto the foil lined tray underneath and cover with foil.
Set the oven to 150C/300F/Gas Mark 2. Bake the ribs for 2 hours and 45 minutes.
Remove the ribs from the oven. Brush the barbecue sauce evenly over the ribs, cover loosely again with the foil and return to the oven for a further 20-30 minutes.
Remove the ribs from the oven. Rest for 5-6 minutes before serving with coleslaw and extra barbecue sauce on the side.