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CHRISTMAS DELIVERY CUT-OFF DATES:
Melbourne Metro - 18th December
Regional Victoria, NSW, S.A. & QLD Metro - 12th December
Regional Interstate, W.A., N.T. & North QLD - 12th December via EXPRESS Service ONLY
Regional Victoria, NSW, S.A. & QLD Metro - 12th December
Regional Interstate, W.A., N.T. & North QLD - 12th December via EXPRESS Service ONLY
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VIA EG/AMPOL SERVICE STATION
ON WILLIAMSON ROAD
COMING FROM
ROSAMOND ROAD ONLY
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Lachie’s Sweet and Spicy BBQ – 2 Racks American Style Ribs
2 racks American-style pork ribs
For the Spice Rub
2 tbsp Brown Sugar
1 tbsp Smoked Paprika
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Cumin
½ tsp Freshly Ground Black Pepper
½ tsp Ground Cayenne Pepper
For the Sauce
50 g Butter, cubed
1 Brown Onion
200 ml Tomato Sauce
125 ml Whiskey, such as Jack Daniels
½ cup Brown Sugar
80 ml Apple Cider Vinegar
2 tbsp Honey
1 tsp Ground Cayenne Pepper
1 tsp Garlic Powder
For the Wrapping
50 g Butter, cut into slices
2 tbsp Honey
1
Mix all the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to get the job done for you) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
2
Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow is the way!).
3
Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
4
In a saucepan over low heat on the stovetop, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
5
After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
6
In the last 20 minutes my secret is to put a few squares of butter and a drizzle of honey over the top and wrap them in a foil parcel.
7
The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.
CategoryThrill of the Grill, Weber - CharcoalCuisinePork
Ingredients
2 racks American-style pork ribs
For the Spice Rub
2 tbsp Brown Sugar
1 tbsp Smoked Paprika
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Cumin
½ tsp Freshly Ground Black Pepper
½ tsp Ground Cayenne Pepper
For the Sauce
50 g Butter, cubed
1 Brown Onion
200 ml Tomato Sauce
125 ml Whiskey, such as Jack Daniels
½ cup Brown Sugar
80 ml Apple Cider Vinegar
2 tbsp Honey
1 tsp Ground Cayenne Pepper
1 tsp Garlic Powder
For the Wrapping
50 g Butter, cut into slices
2 tbsp Honey
Directions
1
Mix all the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to get the job done for you) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
2
Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow is the way!).
3
Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
4
In a saucepan over low heat on the stovetop, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
5
After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
6
In the last 20 minutes my secret is to put a few squares of butter and a drizzle of honey over the top and wrap them in a foil parcel.
7
The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.
