Harry's Restaurant BBQ Pork Ribs

We love Harry's in Exeter and are proud to supply them! Their barbequed pork ribs have been a staple for over 20 years, so we asked them to share this ultimate low and slow rib recipe for summer.

Difficulty:

Prep time: 15 mins, plus 6 hours drying and marinating

Cook time: 3 hours

Serves: 6

Harry's Restaurant BBQ Pork Ribs Image 1

Harry's Restaurant BBQ Pork Ribs Image 2

Related Tags

Pork BBQ

Ingredients

For the Rub:

140g Light brown soft sugar
100g Maldon salt
25g Toasted and ground fennel seeds
25g Ground black pepper
25g Smoked paprika
10g Sage
10g Rosemary

For the Pork:

6 Baby pork ribs, membrane removed
75ml Sweet cider or apple juice
Barbeque sauce

Method

For the pork rub: mix all the rub ingredients together in a large bowl, then shake out onto a tray to dry. We usually leave the rub for 4 hours above the cooker. Grind the dried mix into a powder - You can use a blender, food processor or a pestle and mortar for this process. There will be more than enough for 6 ribs, so the rest can be stored in a jar to use as you please.
For the pork: lightly oil the prepared rubs (membrane removed). Sprinkle a generous amount of the rub onto the ribs and massage into the meat. Leave to marinate for a couple of hours.
Place the rubs in a tray with the cider or apple juice, and cover with foil. Ensure the foil covering is well sealed as the rubs need to slowly steam. Place in a low oven for 2-3 hours: the temperature shouldn't be higher than 160'C. The ribs are cooked when the meat is relaxed to the touch, meaning that it barely holds together and is falling off the bone.
Remove the ribs from the tray and glaze lightly with a barbeque sauce or maple glaze of your choice. Turn the oven up high to 200'C. Place the ribs on a flat, uncovered tray and pop them back into the oven for 10-15 minutes to allow the glaze to stick to the meat, then serve.