Slow-roast baby back ribs with bourbon barbecue glaze
- July 2014
- Serves 8
- Hands-on time 30 min, oven time 2-3 hours
Go all-American with these slow-roast baby back ribs with bourbon barbecue glaze. A real winner when you’ve got a crowd to feed.
- 16g fat (5.4g saturated)
- 31.3g protein
- 13.7g carbs (12.9g sugars)
- 0.1g fibre
- 1.4g salt
- Sunflower oil for rubbing
- 4 racks free-range British pork baby back ribs (see tips)
- 2 tbsp soft brown sugar
- 1 tbsp mustard powder
- 1 tsp garlic salt
- 1 tbsp smoked paprika
- Barbecue glaze for brushing (view recipe here)
- Heat the oven to 170°C/fan150°C/ gas 3½. Rub a little oil on the ribs, then sprinkle with the sugar, mustard powder, garlic salt, paprika and some black pepper. Put a roasting rack in a large roasting tin and pour in 350ml water. Put the ribs on the rack and cover with foil. Roast for 2-3 hours until very tender.
- Heat the barbecue. Brush the ribs generously with the barbecue glaze. When the coals are white, grill for 4-5 minutes on each side until blackened and sticky. (Or, to finish in the oven, brush with the glaze and cook at 220°C/fan200°C/gas 7 for 10 minutes or until glazed and sticky.)
Baby back ribs are meaty, short pork ribs – not to be confused with the longer spare ribs. Look for them in the supermarket, sold as pork ribs.
Wrap the cooled ribs after step 1, then freeze for up to 3 months. Defrost, then continue with step 2.
Roast the ribs (step 1) the day before, then chill. Finish the ribs (step 2) the next day.
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