Full Rack Of Bbq Pork Ribs Recipe

Prepare dry rub and ribs

Preheat oven to 150°C (300°F). Pat the rib rack dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub oil over both sides of the ribs, then massage the dry rub evenly onto both sides, pressing so it adheres.

Slow-roast the ribs

Place ribs bone-side down on a large piece of aluminum foil. Add a splash (about 30 ml) of apple juice or water to the foil to create steam, then tightly wrap the ribs in foil to seal. Place on a baking sheet and roast in the preheated oven for 2 to 2.25 hours, or until tender and a thermometer near the bone reads ~88–93°C (190–200°F) and meat pulls back from the bone ends.

Make the BBQ sauce

While the ribs roast, combine ketchup, apple cider vinegar, apple juice, Worcestershire sauce, Dijon, hot sauce (if using) and honey or molasses in a saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweet/tang balance with more honey or vinegar. Remove 120 ml (about 1/2 cup) of sauce for the dipping sauce; reserve the rest for glazing.

Finish under high heat or grill

Preheat broiler or gas grill to high. Unwrap ribs and brush a generous layer of the reserved BBQ sauce on both sides. Broil or grill for 4–6 minutes, watching closely, until the sauce is caramelized and slightly charred in spots. Flip, brush more sauce, and char 2–3 minutes on the other side. Remove and let rest 10 minutes before slicing between bones into individual portions.

In a bowl or jar combine rice wine vinegar, apple cider vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Add shredded red cabbage, green cabbage, carrot, red pepper and red onion. Toss to coat. Press down so vegetables are submerged, cover and refrigerate for at least 30 minutes (up to 4 hours) to quick-pickle and develop tang. Before serving, drain most of the liquid and stir in chopped cilantro or parsley if using.

If using small corn cobs, trim into 2–3 riblets each. Toss corn riblets with melted butter, smoked paprika, lime zest and juice, and salt. Roast in a 200°C (400°F) oven on a baking sheet for 12–15 minutes until lightly browned and tender, turning once. Alternatively, grill on medium-high heat for 6–8 minutes, turning to get light char.

Preheat oven to 220°C (430°F). Spread cut potatoes on a clean kitchen towel and pat very dry. Toss potatoes with oil, cornstarch (if using), salt and pepper to coat. Arrange in a single layer on a parchment-lined baking sheet without overcrowding. Bake for 25–30 minutes, flipping once halfway, until golden and crisp. If necessary, finish under the broiler 1–2 minutes for extra color. Season to taste with additional salt immediately after coming out of the oven.

In a large bowl combine salad greens, cherry tomatoes and cucumber. Whisk together olive oil, lemon juice, salt and pepper; toss dressing with the salad just before serving to avoid wilting.

Combine 120 ml reserved prepared BBQ sauce with mayonnaise, smoked paprika and hot sauce (if using). Whisk until smooth. Chill until ready to serve.

Arrange sliced ribs on a large platter. Add a portion of pickled rainbow slaw, 3–4 corn riblets, a generous handful of skin-on fries and a small portion of green salad per serving. Serve BBQ dipping sauce in a ramekin on the side. Garnish ribs with any remaining glaze and lime wedges if desired.