Try this great #BBQ pork ribs #recipe from our free range pork suppliers @BlythburghPork Slow cooking but quick and easy to prepare.

Free Range BBQ Pork Ribs from Blythburgh Pork

Our pork is absolutely, totally free range pork sourced from Blythburgh Free Range Pork Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks.

By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork. Find out more about our Pork here >>

blythburgh free range pork logoYou can visit their website here www.freerangepork.co.uk

 

BBQ Pork Ribs Recipe

SERVES 4
Preparation time: 10 minutes (plus marinating time)
Cooking time: 2 hours

Full set (about 1kg) of Blythburgh Free Range BBQ Pork Ribs, in the piece from Morley Butchers

Ingredients

1 cup barbecue rub:
Combine 2 tablespoons paprika, 1 tablespoon light
brown sugar, 2 teaspoons dry mustard powder,
½ teaspoon each of garlic powder, ground celery seed, sea salt, ground thyme, ground coriander, ground marjoram, ¼ teaspoon cayenne pepper. Blend well.

For the glaze:
5g five spice powder
5g red chilli, finely chopped
15g cocoa powder
80g brown sugar
10g tomato puree
20g honey
100ml apple juice, for spraying

BBQ Pork Ribs cooking method

Place the ribs in a large saucepan and cover with water (you may have to cut them into two pieces to fit them in). Bring to the boil, reduce the heat and simmer for 1 hour. Remove the meat from the pan and allow to cool fully.

Sprinkle the pork generously with the barbecue rub. Place in a sealed bag and refrigerate for 1 to 4 hours. Mix together all the ingredients for the glaze. Prepare the barbecue for indirect cooking.

Remove the pork ribs from the fridge. Allow the ribs to come up to room temperature. Place onto the hot barbecue over indirect heat and close the lid. Cook gently for 1 hour, turning and brushing the meat frequently with the glaze and spraying with apple juice to keep it moist. Rest the pork in foil before serving, cut into 2 or 3 rib portions.