About the Recipe

Ingredients
For the GrillÂ
2-3 Racks Pork Baby Back Ribs, 1kg ish each
1 cup BBQ SauceÂ
For the Dry RubÂ
2 tbsp PaprikaÂ
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp Brown SugarÂ
1 tbsp Chilli PowderÂ
2 tsp Ground CuminÂ
1 ½ tsp Ground Coriander
¾ tsp Cayenne PepperÂ
Preparation
Base
Place all the dry rub ingredients in a small bowl, mix to combine.Â
Using a sharp knife remove any silver skin from the back of the rack of ribs. Then coat each rack evenly with the rub. Then wrap tightly with 2-3 layers of foil.Â
On the BBQ
Light the Barbecue and once the coals are glowing white spread them out over the base.
Cook the wrapped ribs over the direct heat for 1 hour. Turn twice to ensure even cooking.Â
Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids.Â
Return the ribs to the grill bone side down and using a brush baste the top of the ribs with barbecue sauce. Cook for 10-12 minutes until the glaze is charred in spots. You want to flip the ribs and baste twice during this time period.Â
Let rest for 5 minutes before serving.Â
In the Oven
Preheat the oven to 180C. Place the wrapped ribs in the centre of the oven on a baking sheet lined with foil. Cook for 2 hours.Â
Remove the ribs from the oven and rest for 10 minutes. Remove the foil and discard any liquids.Â
Brush the ribs top and bottom with bbq sauce and place under a preheated grill for 10-12 minutes until the glaze is charred in spots. You want to flip the ribs and baste twice during this time period.Â
Let rest for 5 minutes before serving.Â