Ribs are my guilty pleasure. If I could only ever barbecue one cut of meat, it wouldn’t even be a question. Sticky barbecued ribs straight from the grill – that crispy-charcoaled, smoky exterior – it’s almost impossible to beat.
I think my addiction began whilst skiing (and working) a season at Whistler Blackcomb quite a few years back. I was living with a group of lads who, at the time, agreed that Friday’s should be renamed Ribs and Beer night. Being that we were on North American retail wages – these Fridays cost us two days in wages but man they were good…
These are perfect for camping, you can even pre-make them before you leave, put them in the esky for the trip and enjoy them within a couple of days, as they are best left marinating prior to cooking.
Or enjoy around the barbie at home next time you fire it up, you will be instantly transported to North America!
- 1-1.5kg ribs (I used Pork on this occasion but you can also use beef)
- ¼ cup vegetable oil
- 2 tbsp cup red wine vinegar
- ¼ cup firmly packed dark brown sugar
- ¼ cup soy sauce
- 1 cup ketchup
- ½ tsp garlic powder
- 1 tbsp Worcestershire sauce
- ½ tbsp Hickory Smoke (can leave out if you don't have this)
- Combine all ingredients (with ribs) in a zip lock bag
- If possible marinate in fridge overnight
- If you are at home or have access to an oven or hooded barbecue, these are fantastic if they have been slow cooked in a 180 degree oven, covered with foil, for 2 hours before barbecuing (turn and baste once)
- Then pre-heat the BBQ, oil, and cook ribs for 4 minutes each side or until caramelised and to your liking
- Allow to rest for a few minutes before serving
- Preheat BBQ until its nice and hot
- Oil cooking surface
- Barbecue until caramelised and slightly charred (or to your liking). Remember to baste ribs throughout cooking process! It should take around 20 minutes in total.
- The only way to eat these is with your hands! It’s all about communal dining; a large bowl of coleslaw is perfect on the side – Nothing better!