BBQ Ribs with Smokey BBQ Sauce

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This takes a few hours to complete, but it’s worth it.  The sauce is divine.  I would usually use about 4 ribs per person, as a starter.  Firstly you have to trim the ‘skin’ off the ribs.  On the curve side of the rib sheet there is a film of membrane.   This has to be removed.  Get the tip of a sharp knife in underneath the membrane then using your finger prise it away from the ribs, usually it will come away in one piece. Alternatively you can ask your butcher to do this for you.You have to tenderise the pork before it comes to the grill.  There are two ways of doing this.  You can slow roast them in the oven or boil them.  Now the way of maximising flavour is to slow roast them.  But it takes easily 5 hours on a low temperature.  Trust me when I say it’s worth doing this.  But if you haven’t got the time, you can boil them.  To be honest with you I never boil them, although some do, but it really takes all the flavour out of the meat.  So put the effort and time in and pop them in the oven  To roast:  Make up a dry rub, of the following ingredients…..

4 tsp Ground All Spice

4 tsp Ground Ginger

1 tsp Chilli

1 tsp Paprika

Black Pepper

(no salt)

 

Rub this into the ribs before putting them, covered with foil into the oven at 100C for 4 hours at least.

   

 You will need some liquid smoke for this recipe.  And it’s not the easiest thing in the world to get.  Anytime I’m in the US I’ll get some, or get someone to bring some to me.  Otherwise you can buy it from Amazon http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=liquid+smoke  but I’ve NEVER seen it in Ireland.  If anyone has any information on this please email me at Drumms.

If you can’t get liquid smoke use a bottle of Jack Daniels Hickery Smoked BBQ sauce available in Superquin and Tesco.  It’s very good, but not as good as the liquid smoke.

 

When the ribs are finished in the oven, paint them with a coating of this sauce and then when they are cooled you can refrigerate them till you are ready to put them on the grill.  Use a pastry brush or special BBQ brush for this.

Once ready to go onto the BBQ, paint them with another coating of the sauce, and pop them on the BBQ for a few minutes each side.  Taking care to keep them out of direct flame and not letting them get charred.

 

1 scotch bonnet (these are hot!)

Liquid Smoke or 1 Bottle of Jack Daniels Hickery Smoked BBQ sauce

4 cloves garlic

6 tablespoons Rum

6 tablespoons Demerara Sugar

6 tablespoons Dark Soy Sauce

6 tsp Clear Honey

6 tsp Dijon Mustard

2 tsp Ground All Spice

1 tsp Ground Ginger

Black Pepper

1 tablespoon of Tomato Puree

 

Place all the ingredients into the blender and whizz until smooth.