BBQ baby back ribs

Pork baby back ribs



For the brine

  • 200g fine salt
  • 2 slabs pork rack of loin ribs

For the marinade

  • 100g golden caster sugar
  • 60g white wine vinegar
  • 35g Dijon mustard
  • ¬æ Tbsp smoked paprika
  • tsp ground allspice
  • 40g honey
  • 500g tomato ketchup
  • 25g Worcestershire sauce
  • 500g chicken stock


Prepare the brine by bringing 1 litre of water to a boil in a large pan. Add the salt and whisk until fully dissolved. Remove from the heat and pour in an additional litre of cold water. Allow to cool completely. Pour this brine into a large container, add the ribs and cover with the lid. Place the ribs in the fridge for 1 hour.

Mix all the marinade ingredients together (except the stock) and place in a bowl. Drain the brined ribs and transfer to the marinade, ensuring they are well-coated in the marinade. Leave to marinate for at least 1 hour. Transfer the ribs into a wide shallow pan with the marinade and add the stock. Over a medium heat, allow this to come to a boil and reduce to a simmer. Cover and cook for 1 hour or until tender.

Remove the ribs and set aside while you bring the marinade to the boil, reducing it to a thick sauce consistency. Before serving, place the ribs on the hot BBQ for 5-10