St. Louis Spare Ribs

Ribs and BBQ go together like ham and cheese, gin and tonic and…Tom and Jerry. Basically, you can’t really have one without the other and you can’t beat nibbling some tender meat straight off the bone now, can you?

However, if you are looking for something to be presented as the main event, this treatment using our free- range pork belly does up the ante.

Like all good things, there is a bit of a wait when cooking these ribs, St Louis style, on the barbecue. But we find that filing up the gap with a beer or two is the perfect way to while away the time, as the pork gently smokes and cooks.

Ingredients – serves 4

2 Pork Belly joints, approx 1kg each

1 tbsp Maldon sea salt

1 tbsp freshly ground black pepper

2 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tbsp soft brown sugar

2 tsp chilli powder

1 tsp dry English mustard powder

Bull’s Eye BBQ Sauce

Method

First, mix together all the dry ingredients and use to season the pork belly all over. Leave for at least an hour or overnight.

Set your BBQ up for smoking, looking to get a temperature of 110°C and add a good handful of wood chips to the coals. Cherry or apple works really well.

Place the pork into the BBQ and smoke for at least 7 hours, or until the internal temperature reaches around 88°C.

You want the meat to be tender but not totally falling off the bone by the way. If they need a little bit longer so be it.

When at the right temperature is achieved, baste them the ribs with Bulls Eye BBQ sauce and crank open the vents to finish for another 10-15 minutes.

Slice up and pile up before serving.

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