Ingredients
1 kg pork ribs
RUB:--
2 tbsp brown sugar
2 tsp salt
2 tbsp SIDS CRAZY SALT
SAUCE:--
1 cup onion, minced
3 cloves garlic, minced
½ cup Tuimato sauce
¼ cup bourbon
1 cup tomatoes
½ cup SIDS RASPBERRY VINEGAR
¼ cup SIDS HOT WORCESTER SAUCE
1 cup chicken stock
¼ cup brown sugar
SIDS SALT & PEPPER
Directions
Remove the silvery membrane and other loose bits from the rack.
Combine the rub ingredients together, including SIDS CRAZY SALT and apply liberally to both sides of the rack then refrigerate for 3 hours or overnight. Bring the rack to room temperature before cooking.
Fry the onion and garlic together then add the remaining ingredients, including chicken stock, SIDS RASPBERRY VINEGAR and SIDS HOT WORCESTER SAUCE and boil, stirring, then simmer for 30 minutes until reduced by ½. Season with SIDS SALT & PEPPER, cool slightly then blitz until smooth. Use immediately or refrigerate for up to 2 weeks.
Set BBQ to medium-low. Using the indirect heating method, place rack on the oiled grill (after attaining room temperature) bone side down. Cover and cook at 135-160°C for 3-3½ hours without turning, until the meat is tender. The meat should have shrunk 10 mm from the ends. Transfer 1 cup of sauce to a serving bowl then mop both sides of the ribs with the remainder. Cover and grill for a further 15 minutes until a glistening deep mahogany.
