Costillas de cerdo a la barbacoa pegajosas

Name: Sticky BBQ pork ribs
Yield: 6
Cuisine: American
Ingredients: 2 tbsp salt; 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 0.5 tbsp ground coriander; 0.5 tbsp mustard powder; 0.5 tbsp wattle seed (optional); 0.5 tbsp coarse black pepper; 500g or 2 cups ketchup; 180g or 1 cup brown sugar; 120ml or 1/2 cup apple cider vinegar; 3 tbsp maple syrup; 8 dashes Worcestershire sauce; 6 dashes Maggi seasoning; 1 tsp smoked salt; 2 tsp garlic powder; 1 tsp smoked paprika; Pork ribs, either St Louis or baby back. I did 4 x 1/2 racks of St Louis in this video and it was more than enough for 4 adults with some leftovers.; BBQ rub (use recipe on this page or your favourite store-bought one); 2 tbsp vinegar per rack (I used coconut, but apple cider works great); 2 tbsp BBQ sauce to glaze per rack (use recipe on this page or your favourite store-bought one)

Sé que no todo el mundo tiene un ahumador en el jardín, así que aquí te cuento cómo preparo costillas de cerdo a la parrilla al estilo americano con un horno doméstico normal. También preparé pan de maíz, ensalada de repollo y salsa de barbacoa casera (porque no sería barbacoa sin ellos).

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Servings

I know not everyone has a smoker in their backyard, so here’s how I make American-style BBQ pork ribs with a regular household oven. I’ve also whipped some cornbread, cabbage slaw and homemade BBQ sauce (because it wouldn’t be BBQ without them).

Ingredients

Pork rub

2 tbsp salt
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
0.5 tbsp ground coriander
0.5 tbsp mustard powder
0.5 tbsp wattle seed (optional)
0.5 tbsp coarse black pepper

BBQ sauce

500g or 2 cups ketchup
180g or 1 cup brown sugar
120ml or 1/2 cup apple cider vinegar
3 tbsp maple syrup
8 dashes Worcestershire sauce
6 dashes Maggi seasoning
1 tsp smoked salt
2 tsp garlic powder
1 tsp smoked paprika

Pork ribs

Pork ribs, either St Louis or baby back. I did 4 x 1/2 racks of St Louis in this video and it was more than enough for 4 adults with some leftovers.
BBQ rub (use recipe on this page or your favourite store-bought one)
2 tbsp vinegar per rack (I used coconut, but apple cider works great)
2 tbsp BBQ sauce to glaze per rack (use recipe on this page or your favourite store-bought one)

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Directions

Pork rub

Mix everything well and set aside. *If you have leftovers, store them in an airtight container and place in your cupboard.

BBQ sauce

Place everything in a small pot over medium-low heat. Cook the sauce for about 20 minutes or until it just starts to thicken. *If you don't use it all, you can keep it in the fridge in an airtight container for up to 3 weeks.

Pork ribs

Start by preheating the oven to 160c (320f).
Remove the membrane from the back of the ribs, then drizzle with olive oil and rub all over. Cover the ribs in the rub and pat it in, making sure you cover all the ribs evenly.
Place the ribs into foil and drizzle the vinegar over before tightly wrapping them up, with the main foil seam at the top.
Place onto an oven tray and cook for 2.5-3 hours, checking them at the 2.5 hour mark. You are looking for meat that is tender but still holding together.
Once cooked, carefully remove them from the oven and turn it up to 200c (400f).
Remove the ribs from the foil, placing them back onto an oven tray on top of the wire rack and liberally glazing them with the barbecue sauce. Place back into the hot oven for 15-20 minutes.
Take out of the oven and enjoy with some slaw and cornbread.