This recipe makes enough for 2 racks of ribs.

Make the Dry Rub and Cook the Ribs until they are fall-off-the-bone tender

  • 2 Racks of ribs
  • 2 Cloves garlic, minced
  • 4t Maldon salt (2 t if using fine salt)
  • 4t Brown sugar
  • 2t Mustard powder
  • 1 t Smoked paprika
  • 2 t Dried thyme
  1. Stir together the dry ingredients for the rub.
  2. Place a piece of foil large enough to cover 2 racks of ribs completely.
  3. Place the ribs meaty side down and side by side on the foil. 
  4. Season with half the dry rub then flip the ribs over with the meaty side up. Spread each rack with the garlic. 
  5. Season with the remaining dry rub.
  6. Cover the ribs tightly with the foil.
  7. Allow to marinate for at least 1 hour, overnight is ideal.
  8. When you are ready to bake them, preheat the oven to 425ºF and bake for 2 hours until very tender.

Make the Rib Sauce and Finish the Ribs

  • 1 T Butter + 1t oil
  • 1 Shallot, finely chopped
  • 1 Clove of garlic, minced
  • 6 T Ketchup
  • 1/4 C Apple cider vinegar
  • 2 T Brown sugar
  • 1/2 C Apricot jam
  • 2T Worcestershire sauce
  • 2T Dijon
  • 1t Maldon salt (1/2 t if using fine salt)
  1. Sauté the shallot in the butter and oil until soft, about 5 minutes.
  2. Add the garlic and cook until fragrant.
  3. Add all of the remaining ingredients and whisk until well blended. Boil for about 5 minutes until thickened.
  4. To finish the the ribs in the oven: Transfer the ribs to a baking dish that will not allow the sauce to spill over. The ribs should be meaty side up and lay side by side. Pour the sauce over the ribs, reserving about 1/3 of a cup to baste as needed. Bake in the oven at 425ºF for baout 30 minutes until the ribs are piping hot and the sauce bubbling. Baste the ribs with the reserved sauce and broil the ribs for about 5 minutes or until caramelised and slightly charred. Watch carefully so they do not burn.
  5. To finish the ribs on the barbecue: remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with the barbecue sauce, until hot. Serve with the remaining sauce.
  6. Allow to rest for about 10 to 15 minutes before slicing.

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