Barbecue that tastes like barbecue, not a scented candle. Paprika and brown sugar bark up on pork ribs, mustard powder cuts the fat, and patience does the rest.
3 hours. Serves 4.
Ingredients
- 1.5kg pork ribs
- 4 dessertspoons Plateit Old Red BBQ Rub
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
Method
- Rub the ribs and rest 1 hour.
- Wrap in foil and bake at 150°C for 2.5 hours.
- Unwrap and brush with the vinegar.
- Blast at 220°C for 15 mins until the crust sets.
Tip: Wrap first for tenderness, then finish unwrapped and hot for the bark. Both steps matter.
