Instructions

Slow-cooked until tender, then finished over high heat for sticky, smoky barbecue ribs with plenty of char.

Ingredients

• 1 rack pork baby back ribs
• 4–6 tbsp Huli Huli BBQ & Marinade
• 2–3 tbsp Huli Huli Pork Rub

Method

Prepare the ribs

Remove the thin membrane from the back of the ribs. Use a small knife to lift one corner, then grip it with kitchen paper and peel it away. Alternatively, ask your butcher to remove it for you.

Rub the ribs generously all over with the pork rub, then brush with the Huli Huli BBQ & Marinade.

Cover and marinate in the fridge for at least 4 hours, ideally overnight.

BBQ Method

Preheat your barbecue to 110–125°C for indirect cooking.

Place the ribs meat-side up on a tray or rack away from the direct heat. Close the lid and cook for 1½–2 hours, until tender.

To check if they are ready, slide a small knife between the bones — it should go in easily. You’ll also notice the bones starting to protrude slightly from the meat.

Try to keep the temperature below 125°C so the ribs gently cook rather than roast.

Remove the ribs from the barbecue, wrap tightly in foil and leave to rest for 1 hour.

Increase the barbecue to high heat for direct grilling.

Grill the ribs for a few minutes on each side until nicely coloured with light charring.

Brush once more with the Huli Huli BBQ & Marinade before serving.

Oven Method

Preheat the oven to 120°C fan / 140°C conventional.

Place the ribs on a tray in the centre of the oven and cook for 1½–2 hours, until tender.

Remove, wrap in foil and rest for 1 hour.

Increase the oven temperature to 180°C fan / 200°C conventional.

Return the ribs to the oven and roast for 10–15 minutes until caramelised and lightly charred.

Brush again with the Huli Huli BBQ & Marinade and serve immediately.