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Alabama pork ribs with a sweet and spicy glaze recipe

By Debbie Major

Serving instructions

1. Serves 6-8
2. Takes about 15 minutes to make, 1 hour 20 minutes to barbecue, plus 4-24 hours’ marinating and 10 minutes' resting
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This juicy, flavoursome pork recipe is a real taste of the American south and perfect for a barbecue.

Ingredients

1. 2 x 1.3kg racks meaty pork ribs
2. Coleslaw and baked potatoes, to serve

For the barbecue spice rub

1. 2 tbsp smoked paprika (sweet or hot)
2. 2 tsp salt
3. 1 tsp freshly ground black pepper
4. 1 tsp caster sugar
5. 1 tsp dried oregano
6. ½ tsp dried thyme

For the sweet and spicy glaze

1. 250ml tomato ketchup
2. 100g dark soft brown sugar
3. 2 garlic cloves, finely chopped
4. 3 tbsp Worcestershire sauce
5. 1 tbsp cider vinegar
6. 1 tsp barbecue spice rub (see above)

Method

1. 1. Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze. Put the ribs, 1 at a time, onto a large baking tray and sprinkle all over with the remaining spice rub. Cover and chill for at least 4 hours or up to 24 hours.
2. 2. For the sweet and spicy glaze, mix all the ingredients together in a bowl.
3. 3. If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking.
4. 4. Put the ribs onto the rack of the barbecue, bony-side down, making sure they are not directly over the heat. Cover with a lid and barbecue over an indirect medium heat for 30 minutes each side, until the ribs are tender and a deep reddish-brown.
5. 5. Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until nicely caramelised and sticky – brush with the remaining glaze.
6. 6. Lift the ribs onto a board, brush once more with the glaze, cover with foil and rest for 10 minutes. Using a large, sharp knife, cut between the bones to separate the ribs. Serve with the coleslaw and baked potatoes.

Nutritional info

Per serving (based on 6): 852kcals, 28.8g fat (9g saturated), 75.3g protein, 78.4g carbs, 30.7g sugar, 2.6g salt

Chef's tip

Cooking temperature: Indirect medium heat.

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