BBQ Pork Ribs

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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!

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Ingredients:

(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

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Equipment:

• Cast Iron Skillet / Pan

• Oven

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Directions:

1. Brine the Ribs

2. Remove the membrane from the back of the ribs.

3. In a large container, combine water, salt, and liquid smoke. Stir until salt dissolves.

4. Submerge ribs fully in the brine. Cover and refrigerate for 24–48 hours.

5. Prepare the Rub & Glaze

6. Mix all rub ingredients and store in an airtight container in the fridge.

7. For the glaze:

8. Sauté onion in butter until lightly caramelized.

9. Add garlic and cook until aromatic.

10. Stir in ketchup and apricot jam. Deglaze with lemon and orange juice.

11. Add sugar, cocoa, ginger, coffee, mushroom powder, mustard, salt, and pepper.

12. Finish with liquid smoke, Worcestershire, Tabasco, soy sauce, and fish sauce.

13. Simmer and taste to adjust seasoning.

14. Bake the Ribs

15. Preheat oven to 107°C (225°F).

16. Remove ribs from the brine and pat dry. Discard brine.

17. Lay ribs on aluminum foil. Coat thoroughly with the rub.

18. Wrap tightly and bake for 2 to 4 hours depending on rib size, flipping halfway.Be cautious when flipping—ribs will release a lot of liquid.

19. Glaze and Broil

20. Carefully unwrap ribs. Brush generously with glaze.

21. Return to oven uncovered and bake for 1 to 2 hours.

22. Flip, brush again with glaze, and bake for another 1 to 2 hours.

23. For a sticky finish, brush one final layer of glaze and broil for 5 to 10 minutes, flipping and brushing halfway.Optional: switch to a clean baking sheet or parchment before broiling.

24. Serve

25. Give a final brush of glaze, garnish with scallions, and serve hot.

Finger licking good...

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Recipe Video: