Barbecue pork ribs should be incredibly juicy, full of lovely barbecue flavours and should melt in your mouth. The trick is to slow bake the ribs for several hours before crisping them up.
- 700g quality barbecue sauce
- 85ml whisky
- 3 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- salt and pepper, to taste
- 3 tablespoons olive oil
- 4 (650g) racks pork ribs
Preparation Time: 20mins Cooking Time: 3hrs
Preheat the oven to 150 C / Gas 2.
In a large mixing bowl, combine the barbecue sauce, whisky, Worcestershire sauce, hot sauce, salt and pepper and oil. Mix well.
Lay a rack onto a double sheet of aluminium foil and season. Bring the sides of the foil up a little to make a rough bowl shape then pour over enough of the barbecue sauce mixture to coat the ribs on all sides. Seal the edges of the foil together to form a leak-proof parcel. Repeat with the other 3 racks.
Place the parcels in a single layer on a baking tray, or in a baking dish.
Bake in the preheated oven for 2 1/2 to 3 hours.
Turn the oven up to 200 C and roast on each side for 6-8 minutes until a nice crispy char has been achieved.