Black Treacle Barbecue Pork Ribs

Ingredients

• 1.5 kg pork ribs (membrane removed; racks)
• 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 (mild-hot to taste; for the dry rub)
• mustard (to cover the ribs; amount not specified)
• 50 g black treacle (about 3 tbsp; 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 (only if needed to thin the glaze while brushing)
• apple juice or beer (a drizzle or splash for wrapping; choose one)
• soaked wood chips (optional; a handful when ribs go on and another handful after 60–90 minutes)
• brioche buns (to serve; amount not specified)
• dill pickles (to serve; amount not specified)
• pickled red onions (to serve; amount not specified)
• crisps (of your choice; to serve)

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 ingredients.

3. 3

   Optionally wrap the ribs in clingfilm and refrigerate for 4–24 hours.

4. 4

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

5. 5

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

6. 6

   Place the ribs meat-side up on the grate over the foil tray. Cook indirectly for 2 hours.

7. 7

   While the ribs cook, combine all the glaze ingredients in a small saucepan.

8. 8

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

9. 9

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

10. 10

    Place 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 barbecue and cook indirectly for 1 hour 30 minutes.

12. 12

    Unwrap the ribs and keep the liquid from the foil. Baste generously with warm treacle glaze every 10 minutes for 30–40 minutes total, turning the ribs once or twice, until shiny, tacky and lightly charred at the edges.

13. 13

    Check that the internal temperature is 90–95 °C (195–203 °F) for tender ribs.

14. 14

    Serve with brioche buns, dill pickles, pickled red onions and crisps of your choice.

Notes

The source does not specify quantities for mustard, the apple juice or beer, or serving accompaniments. It also mentions using the reserved rib liquid and unused glaze mixed into mayonnaise, then serving the meat in toasted buns with cheese and extra mayonnaise; the description does not give amounts for those additions, so they are not included as ingredients. The transcript mentions removing the rib meat and adding cheese, but the written description's serving list is the definitive ingredient list.

Nutrition per serving

• main
• barbecue
• grilled
• pork
• glazed
• British
• summer