Serves: 6
Baby Back Ribs
Prep Time
50 min.
Cooking Time
5 h
Method
Indirect
Prep Time
50 min.
Cooking Time
5 h
Method
Indirect
Ingredients
- 4 racks of baby back ribs 1 to 1.5kg each
- A good quality barbecue sauce
- Rub:
- 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
Instructions
- 01 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.
- 02 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.
- 01 Allow the ribs to stand for 30 minutes a room temperature. Prepare the barbecue for roasting (in-direct method) at a low heat.
- 02 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.
- 03 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.
- 04 Remove the foil and cook for another 40 minutes.
- 05 Baste the ribs with a good quality barbecue sauce and cook for a final 20 minutes.
- 06 Spread the ribs out onto roasting trays and continue to barbecue for a further 2 hours. Allow to rest, and then serve.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 4 racks of baby back ribs 1 to 1.5kg each
- A good quality barbecue sauce
- Rub:
- 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
Instructions
- 01 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.
- 02 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.
- 01 Allow the ribs to stand for 30 minutes a room temperature. Prepare the barbecue for roasting (in-direct method) at a low heat.
- 02 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.
- 03 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.
- 04 Remove the foil and cook for another 40 minutes.
- 05 Baste the ribs with a good quality barbecue sauce and cook for a final 20 minutes.
- 06 Spread the ribs out onto roasting trays and continue to barbecue for a further 2 hours. Allow to rest, and then serve.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
