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Bird's Eye Chilli Pork Ribs
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Tender baby back pork ribs rubbed with Bird's Eye chilli for a serious kick, finished with a sticky BBQ glaze. Extra spicy and not for the faint-hearted.Ingredients
Method
Ingredients
- ~850g baby back ribs
Dry Rub:
- 1-2 tsp Bart Bird’s Eye Chilli Powder (adjust to taste – it’s hot!)
- 1 tbsp Bart Smoked Paprika
- 1 tsp Bart Garlic granules
- ½ tsp Bart Ground Cumin
- 1½ tbsp brown sugar
- 1 tsp sea salt
- ½ tsp cracked black pepper
Glaze:
- 4 tbsp of your favourite BBQ sauce
Method
- Pat ribs dry. Remove the thin membrane from the back of each rack if not already done.
- Combine all rub ingredients in a bowl. Stir well.
- Rub the spice mix generously over all sides of the ribs. Wrap and refrigerate for at least 1 hour (or overnight for deeper flavour).
- When ready to cook, preheat oven to 140°C (285°F). Wrap the ribs in foil (or place in a covered roasting dish). Roast for 2 hours – 2 hours 15 mins, or until tender but not falling apart.
- Brush ribs with the BBQ sauce and place under a hot grill for 4–7 minutes until sticky and caramelised.
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