The best barbecue ribs

Name: The best barbecue ribs
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 450 g packs baby back half ribs (or 2 full racks of baby back ribs); 4 tbsp Essential Cider Vinegar

Martha Collison's melt-in-the-mouth ribs simply need a flavoursome massage, a splash of vinegar, a slow hands-off bask in the oven, then a generous smear of sticky barbecue sauce. Finish them off under the grill or fire up the barbecue for a glorious charred result. And do make sure you have a stack of napkins at the ready!

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Serves4
CourseMain meal
Prepare15 mins
Cook3 hrs 15 mins
Total time3 hrs 30 mins
PlusPreparation time 15 minutes + marinating and cooling

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2 x 450g packs baby back half ribs (or 2 full racks of baby back ribs)
4 tbsp Essential Cider Vinegar

For the rub

2 tsp Cooks’ Ingredients Smoked Garlic Granules
1 tbsp Cooks' Ingredients Smoked Paprika
1 tsp Cooks’ Ingredients Onion Granules
½ tsp ground cinnamon
60g molasses sugar, or dark brown soft sugar
1½ tbsp sea salt flakes
¼ tsp cayenne pepper

For the barbecue sauce

100g tomato purée
2 tsp Cooks' Ingredients Smoked Tomato Paste
½ tsp English mustard
75ml Essential Cider Vinegar
75g molasses sugar, or dark brown soft sugar
2 tbsp clear honey
1 tsp Cooks' Ingredients Smoked Paprika

Mix together all the rub ingredients in a small bowl, breaking up any large chunks of sugar.
Pat dry the ribs with kitchen paper, then place them into a large container. Apply the rub to the ribs, using your hands to massage it into the meat on both sides. Cover and chill for 1 hour.
Preheat the oven to 150°C, gas mark 2, and lay out 2 long pieces of foil on the worktop. Place 2 half racks of ribs into the centre of each piece of foil in a single layer, then drizzle over the vinegar. Fold the foil up and around the ribs, and seal at the top to create a tent.
Place the tents onto a large baking tray and bake for 2 hours 45 minutes to 3 hours, until the meat is tender and falls away from the bone if you gently pull at them. Ideally. Allow to cool, then refrigerate until ready, up to 2 days ahead of time. This helps to retain their shape on the barbecue or grill. You can barbecue or grill them straightaway without cooling, but they will be more fragile and may fall apart.
To make the barbecue sauce, combine all the ingredients with 2 tbsp water and a pinch of salt in a small saucepan, then stir well to combine. Simmer over a low heat for 8-10 minutes, until thick and slightly reduced. Season to taste.
If using a charcoal barbecue, graduate the coals to make a cooler zone to one side and wait until the coals are white hot. Or, preheat a gas barbecue, or the oven grill to high. Brush each rack of ribs with 1 tbsp sauce and barbecue for 5-10 minutes, moving to a cooler area of the barbecue if needed, until piping hot throughout and charred. If using the oven grill, grill until piping hot, bubbling and sticky.
Brush again with some remaining sauce just before serving. Serve hot with the rest of the sauce and plenty of barbecue side dishes.

Cook’s tip

On the side

Try my recipes for The Best coleslaw or potato salad to serve alongside the ribs. You’ll find them at waitrose.com/recipes.

Add a little coffee

A great variation on these ribs is to incorporate the earthy, fruity flavours of coffee into the rub. Add 1 tbsp of your favourite ground coffee into the rub and use as directed above.

Quick cheat

To save time, try Sauce Shop Honey Chipotle BBQ Sauce – it’s sweet with honey and a little chilli kick.

Typical values per serving when made using specific products in recipe