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    Heston's Midwest baby back ribs

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    Heston's Midwest baby back ribs

    Try Heston's brined pork loin ribs marinated and cooked in a delicious barbecue sauce.  A fabulous dish fit for an alfresco feast.

    Serves: 4-6 (sharing)


    For the brine

    2 litres water
    200g salt
    2 packs essential Waitrose British Pork Rack Of Loin Ribs

    For the marinade

    100g golden caster sugar
    60g white wine vinegar
    35g Dijon mustard
    3/4 tbsp smoked paprika
    1/4 tsp ground allspice
    40g honey
    500g tomato ketchup
    25g Worcestershire sauce
    500g Heston from Waitrose Chicken Stock


    1. For the brine: heat 1 litre of water in a large pan and bring to the boil.  Add the salt and whisk until fully dissolved.  Remove from the heat and pour in 1 litre of cold water.  Allow to cool completely.

    2. Pour this brine into a large plastic container, add the ribs and cover with the lid.  Place the ribs in the fridge for 1 hour.

    3. Mix all of the marinade ingredients together (except the stock) and place in a bowl.  Drain the brined ribs and transfer to the marinade, making sure they are well coated in the marinade.  Leave to marinate for at least 1 hour.

    4. 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 bring the marinade to the boil and reduce to a thick sauce consistency.

    5. Before serving, place the ribs on a hot barbecue for 5-10 minutes, brush regularly with the thickened marinade.  Serve the ribs topped with the sauce.

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