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BBQ Pork Ribs


  • 2 racks of RSPCA Assured pork ribs
  • 240 ml of your favourite BBQ sauce
  • 50g brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons chilli powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust according to your spice preference)
  • Salt and black pepper to taste


Preheat your grill. If you're using a charcoal grill, prepare the coals and let them burn until they are covered in white ash.

  1. In a small bowl, mix brown sugar, paprika, chilli powder, garlic powder, onion powder, cayenne pepper, salt and black pepper to form your dry rub.
  2. Use a knife to lift and loosen the membrane from the back of the racks, then grab it with a paper towel and peel off completely.
  3. Season the ribs generously with the dry rub, coating both sides evenly and allowing the ribs to sit for about 15 minutes so the flavours penetrate.
  4. Place the ribs on the preheated grill, bone-side down. Close the lid and let cook for 1.5 to 2 hours, or until the meat is tender and starts to pull away from the bones. Maintain a consistent temperature of around 135°C for the duration of the cooking process.
  5. After the first hour, start basting the ribs with your BBQ sauce. Use a brush to apply generous amounts of sauce to both sides, repeating every 15 minutes or so, and turning the ribs occasionally to prevent burning.
  6. During the last 15 minutes of cooking, increase the heat or move the ribs to a hotter part of the grill to caramelise the sauce and give a nice glaze.
  7. Once the ribs are done, remove from the grill and let rest for a few minutes before cutting into individual portions.
  8. Serve with additional BBQ sauce on the side, and enjoy!
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