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Baby Back Ribs

Serves: 6
4 racks of baby back ribs 1 to 1.5kg each
A good quality barbecue sauce
3 tsp salt flakes
3 tsp coriander seeds
3 tsp dark brown sugar
2 tsp black peppercorns
1 tsp white peppercorns
2 tsp garlic powder
1 tsp caraway seeds
Recipe preparation

Try this mouth-watering Baby Back Ribs recipe in honour of National Butchers Week!

In the kitchen:
  • Remove the thin membrane from the back of each rack of ribs. Using a table knife, starting at the thinner end of the rack, lift the membrane and pull.
  • Place all of the rub ingredients into a Weber Spice Grinder. Shake and then grind the rub ingredients all over the meat side of the ribs. Alternatively grind all the rub ingredients in a pestle and mortar or food processor and rub into the ribs.
  • Allow the ribs to stand for 30 minutes a room temperature. Prepare the barbecue for roasting (in-direct method) at a low heat.
  • Arrange the ribs in a Weber Original Rib Rack, all facing the same direction. Place the ribs on the barbecue and roast over a low heat for one hour, positioned over a foil tin as far from the coals as possible, with the bone side facing the coals.
  • Remove the ribs from the rack and spread out in Weber Drip Tray. Cover with foil and pierce to allow the steam to escape. Cook for an additional hour.
  • Remove the foil and cook for another 40 minutes.
  • Baste the ribs with a good quality barbecue sauce and cook for a final 20 minutes.
  • Spread the ribs out onto roasting trays and continue to barbecue for a further 2 hours. Allow to rest, and then serve.