Southern-style Ribs

Full-flavoured, smoky ribs…the best we’ve ever had on the BBQ



2 Lbs of ribs

2 tsp garlic powder

1 TBS fleur de sal

1 TBS crushed black pepper

1 tsp Cayenne pepper

2 tsp ground cumin

1 TBS smoked paprika

1 TBS dry mustard powder

2 TBS brown sugar

2 tsp worcestershire sauce

2 tsp fresh squeezed lime juice


Sauce (optional):

2 TBS English Mustard

2 TBS soy sauce

2 TBS honey

Juice of 1/2 an orange

1 tsp dried garlic flakes

4 TBS olive oil

Boil the ingredients for 5 minutes and keep to baste the ribs 5 minutes before serving.

(Note: If you’re going to use the sauce, which does add a lovely wet sweet glaze to the ribs, only use one TBS of brown sugar in the paste above.)



Make a paste out of the ingredients listed with the ribs above. Smear it liberally onto both sides of the ribs. Wrap the ribs in tin foil and transfer to a baking tray. (If you can pour half a cup of water into the foil to help steam the ribs when cooking and prevent them from drying out or burning beneath). Cook on a low-medium BBQ heat (around 160 degrees celsius) on the upper level of the BBQ for 2 1/2 hours.  If you can only place the baking tray on the lower level of the BBQ (close to the coals or flame) it is even more important to ensure the heat is low-medium and keep the tray moist with a bit of water.

Smokey, fall-off-the-bone stuff. Yum!

Serve with home-made potato and butternut chips grilled on the bbq in a tray with olive oil, oregano, fresh crushed garlic and lemon juice.



Bookmark the permalink. Follow any comments here with the RSS feed for this post.
Both comments and trackbacks are currently closed.