Barbecued & Smoked St Louis Pork Ribs & Coleslaw

Daylight saving starts on the 27^th September so that means in just over a week we are going to be spending more time outside and for us that means more time cooking on the bbq.

This week’s recipe is our favourite way to cook St Louis Babyback Pork Ribs, these are a long rack of small ribs that we buy from Raeward Fresh. To make it easier to fit on the bbq we cut the long rack into two. For the sauce we just make enough to use fresh.

Serves two to four people depending on whether or not you serve side dishes with it.

Barbeque, smoked St Louis Pork Ribs

Ingredients

1 pack St Louis Pork Ribs

The dry rub lasts a long time when stored in a jar so we make a decent amount and use it as we need it. Just double or triple the recipe if you want to save some time next time.

Dry Rub

• 1/4 cup brown sugar
• 2 teaspoons Kosher salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon cinnamon
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper

Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

Method

Rub the dry mix into the ribs the day before, put them on a plate, cover  and leave in the fridge overnight.

1. Fire up your favourite bbq, preferably with some wet wood chips (manuka, cherry wood etc)
2. Place the ribs in a foil tray and cook at about 120 C for three hours.
3. Turn every hour and for the last hour baste the ribs several times with one of the many specialist meat sauces you will find in most good food stores.
4. Cut into single ribs and serve with your favourite side dish.

We love these with an Italian coleslaw

Ingredients