Sticky Black Treacle BBQ Pork Ribs

Ingredients

• 1.5 kg Pork ribs (Remove the membrane from the back)
• 2 tbsp Soft dark brown sugar (For the dry rub)
• 1 tbsp Fine sea salt (For the dry rub)
• 1 tbsp Smoked paprika (For the dry rub)
• 1 tsp Freshly ground black pepper (For the dry rub)
• 1 tsp Garlic powder (For the dry rub)
• 0.5 tsp Mustard powder (For the dry rub)
• 0.5 tsp Ground cumin (For the dry rub)
• 0.5 tsp Chilli powder (For the dry rub; mild-hot to taste)
• Mustard (For coating the ribs before the dry rub; amount not specified)
• 50 g Black treacle (For the glaze)
• 30 ml Bourbon or dark rum (Optional; choose one)
• 2 tbsp Tomato ketchup (For the glaze)
• 2 tbsp Cider vinegar (For the glaze)
• 1 tbsp Worcestershire sauce (For the glaze)
• 1 tbsp Dark brown sugar (For the glaze)
• 1 tsp Smoked paprika (For the glaze)
• Dried chilli flakes (A pinch, for the glaze)
• Lemon juice (A squeeze, for the glaze)
• 1 tsp Hot water (Use to thin glaze if needed while brushing)
• Apple juice or beer (A drizzle or splash for wrapping the ribs; choose one, amount not specified)
• Soaked wood chips (Optional; a handful when the ribs go on and another after 60–90 minutes)
• Brioche buns (For serving; toast before assembling, as described in the transcript; amount not specified)
• Dill pickles (For serving; amount not specified)
• Pickled red onions (For serving; amount not specified)
• Crisps (Of your choice, for serving; amount not specified)
• Mayonnaise (Transcript mentions mixing reserved rib juices and unused glaze into mayo, then adding it to the bun; amount not specified)
• Cheese (Of your choosing, for the bun; amount not specified)

Steps

1. 1

   Remove the membrane from the back of the pork ribs.

2. 2

   Coat the ribs with mustard, then cover them with the dry rub, including the brown sugar, salt, paprika, black pepper, garlic powder, mustard powder, cumin and chilli powder.

3. 3

   If desired, wrap the seasoned ribs in clingfilm and refrigerate for 4–24 hours; the transcript also describes this optional marinating step as overnight.

4. 4

   Set up the BBQ for indirect cooking: bank the coals to one side and place a foil drip tray on the cool side. Stabilise the BBQ at 120–130°C (250–265°F).

5. 5

   If using wood chips, scatter a handful of soaked chips on the hot coals when the ribs go on; add another handful after 60–90 minutes.

6. 6

   While the BBQ heats or the ribs cook, combine the black treacle, bourbon or dark rum if using, ketchup, cider vinegar, Worcestershire sauce, dark brown sugar, smoked paprika, chilli flakes and a squeeze of lemon in a small saucepan.

7. 7

   Bring the glaze to a gentle simmer and cook for 5–7 minutes, until it is syrupy and coats the back of a spoon.

8. 8

   Keep the glaze warm. It will thicken as it cools; if needed when brushing, thin it with 1 teaspoon of hot water.

9. 9

   Place the ribs meat-side up on the BBQ grate above the drip tray and cook indirectly for 2 hours.

10. 10

    After the first 2 hours, put each rack on a double layer of foil. Add a drizzle of apple juice or a splash of beer, then seal the foil tightly.

11. 11

    Return the wrapped ribs to the BBQ and continue cooking indirectly for 1 hour 30 minutes.

12. 12

    Unwrap the ribs and retain the cooking liquid. Check that the ribs have reached an internal temperature of 90–95°C (195–203°F) for tenderness.

13. 13

    Brush the ribs generously with warm treacle glaze every 10 minutes for 30–40 minutes total, turning them once or twice, until shiny, tacky and lightly charred at the edges.

14. 14

    For the transcript's bun assembly, mix the reserved rib juices and any unused glaze into mayonnaise. Toast the brioche buns, add the rib meat and cheese, then add the dill pickles and pickled red onions. Top with crisps and a little more mayonnaise.

Notes

The description gives 2 hours of initial BBQ cooking, 1 hour 30 minutes wrapped, then 30–40 minutes glazing. The transcript adds an unquantified mayo-and-bun assembly with cheese, but the description's To serve list does not include mayo or cheese. Mustard, wrapping liquid, wood chips and serving ingredient quantities are not specified. The stated total time excludes optional 4–24-hour refrigeration.

Nutrition per serving

• main
• pork
• BBQ
• smoked
• indirect grilling
• summer
• sticky glaze
• serves with buns