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BBQ Pork Ribs

Updated: Jan 21

Here's a little story about last Xmas' dinner table star – my BBQ pork ribs. These aren't just any ribs; they're a celebration in every bite, perfect for any festive occasion. Last Xmas, as they sizzled and charred to perfection, these ribs didn't just fill the house with an irresistible aroma; they brought a sense of anticipation and joy, reminiscent of the festive spirit itself.

What makes these ribs special is not just their smoky, tender goodness, but the love and care that goes into preparing them. They're a symbol of taking the time to create something extraordinary, something that gathers friends and family around the table, sharing stories and creating memories.

The final touch, a homemade glaze, adds a glossy, sticky sweetness, making each rib a delightful mix of flavors and textures. It's a dish that says 'celebration', whether it's Xmas, a special family gathering, or just a day where you want to make something extraordinary.

These BBQ pork ribs, served piping hot and garnished with fresh scallions, became more than just a meal; they were a centerpiece of laughter, conversation, and togetherness. They remind me why I love cooking – it's not just about the food, but the joy it brings and the people it brings together.

So, here's to many more festive occasions and the delicious ways we choose to celebrate them!



(Serve 8)

  • Brine:

  • Pork Ribs, 4

  • Water, 1L

  • Sea Salt, 50g

  • Liquid Smoke Preferably Stubb's, 10g

  • Rub:

  • Light Muscovado Sugar, 75g

  • Granulated Sugar, 75g

  • Smoked Paprika, 1/4 Cup

  • Garlic Powder, 2 TBSP

  • Black Pepper, 1 TBSP

  • Ginger Powder, 1 TBSP

  • Onion Powder, 1 TBSP

  • Rosemary Powder, 1 TBSP

  • Glaze:

  • Unsalted Butter, 2 TBSP

  • Yellow Onion Finely Minced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Ketchup, 115g

  • Apricot Jam, 120g

  • Fresh Lemon Juice, 45g

  • Fresh Orange Juice, 45g

  • Light Muscovado Sugar, 25g

  • High Quality Cocoa Powder Preferably Valrhona or Callebaut, 7g

  • Ginger Powder, 1/2 TSP

  • Ground Coffee, 1/2 TSP

  • Mushroom Powder, Pinch

  • Yellow Mustard Powder, Pinch

  • Liquid Smoke Preferably Stubb's, 1/2 TBSP

  • Worcestershire Sauce, 1/2 TBSP

  • Tabasco, 1 TSP

  • Soy Sauce, 1 TSP

  • Fish Sauce, 1 TSP

  • Scallions Coarsely Sliced, For Garnishing



  • Cast Iron Skillet / Pan

  • Oven



  1. Prepare the brine.

  2. Remove the membrane from the ribs.

  3. In a large container, add water, salt and liquid smoke.

  4. Stir until the salt has completely dissolved.

  5. Add in the ribs, making sure they are completely submerged in the brine. Double the amount of brine mixture if necessary.

  6. Cover and chill in the fridge for 24 to 48 hrs.

  7. Prepare the rub.

  8. Mix all the ingredients until well combined.

  9. Transfer to a container and set aside in the fridge until ready to use.

  10. *To make rosemary powder, simply blitz 3 TBSP of dried rosemary in a spice grinder until powder forms.*

  11. Prepare the glaze.

  12. In a skillet over medium heat, add butter.

  13. Once the butter has melted, add in onion.

  14. Season with salt and pepper.

  15. Saute until lightly caramelized.

  16. Add in garlic and saute aromatic.

  17. Followed by ketchup and apricot jam.

  18. Deglaze with lemon and orange juice.

  19. Add in sugar, cocoa, ginger, coffee, mushroom, mustard, some salt and pepper.

  20. Mix until well combined.

  21. Next, add in liquid smoke, Worcestershire, tabasco, soy and fish sauce.

  22. Stir to combine well.

  23. Taste and adjust for seasonings with salt and pepper.

  24. Remove from heat and set aside until ready to use.

  25. Baking.

  26. Preheat oven to 107 degree celsius or 225 fahrenheit.

  27. Remove the ribs from the brine and transfer them into alu foil.

  28. Discard the brine.

  29. Scatter the rub over the ribs, coating entirely well.

  30. Wrap the ribs and wack into the oven and bake for 2 to 4 hrs, depending on the size of your ribs, flipping halfway thru'.

  31. *Be careful when you are flipping, as the ribs will release loads of liquid.*

  32. Remove from the oven and unwrap the ribs.

  33. Brush the ribs generously with the glaze and continue baking for 1 to 2 hrs.

  34. Remove from the oven, flip, brush and bake for another 1 to 2 hrs.

  35. The ribs should have that almost fall-off-the-bone sensation.

  36. Remove from the oven, brush the ribs with more glaze and broil for 5 to 10 mins, flipping and brushing half way thru', or until lightly charred.

  37. *I prefer changing over to a new parchment paper at the broiling stage.*

  38. Lastly, brush the ribs with the glaze before serving.

  39. Garnish with some scallions.

  40. Serve immediately.

Finger licking good...


Recipe Video:

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