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The secret to tender, juicy and succulent, melt in the mouth, finger licking good ribs is the real low and slow cooking. Perfect for when you have guests as most of the work is done ahead of time, the ribs can even be baked up to 2 days ahead, and the final bit on the BBQ takes no more than 10 minutes – perfect.

For my followers in the northern hemisphere, do bookmark this recipe, you will want to try it as soon as the weather permits.

Serves 4


2kg / 4lbs pork ribs
Large pinch of salt
Freshly ground black pepper
1 tablespoon dry mustard powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 cup BBQ sauce


Preheat the oven to 160C / 325F
Combine the salt, pepper, mustard, paprika and cayenne pepper in a bowl
Place the racks of ribs on a double layer of foil
Sprinkle and massage the rub all over the ribs
Wrap the racks individually, if more than one, ensure well sealed
Bake until very tender, about 3 hours
Unwrap the ribs and allow to cool completely (this can be done up to 2 days ahead)
Cover and place the ribs in the refrigerator until ready to BBQ
Heat the gas grill to high or build a medium hot charcoal fire
Unwrap the ribs and place on the BBQ, basting with BBQ sauce and turn frequently, until lacquered and charred in places and heated through, about 10 minutes
Transfer to a wooden board and cut between the ribs
Place on a platter and serve with some BBQ sauce