BBQ. No not the Aussie kind. No cheap snags & wonder white here.
This is the waist busting, rich, sweet & smokey, American style BBQ Pork Ribs.
Usually you need a secret rub recipe [handed down through the generations], time to prepare the meat & a smoker. Without those tools, carnivorous cravings of the pork persuasion might be pointless, but for the magic of the slow cooker.
Here's what you need: [serves 4]
A bottle of TN/13 Touriga Nacional [see bottom of this post for details]
A slow cooker.
1 cup BBQ sauce [we love Sweet Baby Rays]
200g raw sugar
3 cups pineapple juice [for slow cooker]
1/4 cup pineapple juice [for glaze]
1 tbsp salt
1 tbsp ground black pepper
1 tsp cayenne pepper
1 tsp smoked paprika
1.5kg pork ribs.
Season Ribs with salt, ground black pepper, cayenne pepper & smoked paprika then wrap in foil & place in the fridge for at least 30 minutes. The longer the better.
Cut the ribs into individual serves. 2 or 3 rib portions are usually best. [Avoid single rib portions as these can be tricky when it comes time to grilling.]
Use olive oil spray or butter to grease the slow cooker then add the rib portions.
Mix 3 cups of pineapple juice & 200g of raw sugar together, dissolving the sugar as best as possible, then pour over the ribs in the slow cooker.
Set on low & cook for at least 10 hours. Low & slow baby...
After the ribs are done in the slow cooker they're going to look horrible.
Just remember, on the grill is when the good stuff happens.
When removing the cooked ribs from the slow cooker be extremely gentle. The meat will be super tender & the ribs may completely fall apart if you're not careful.
Place a grill pan over medium high heat, or if you have a BBQ with grill, fire it up.
To prepare the glaze sauce, mix 1/4 cup pineapple juice with 1 cups of BBQ sauce. [ensure this mix is not too watery as it will be harder to achieve a sticky glaze on the grill. You may need to adjust these measurements depending on which BBQ sauce you use]
VERY gently place the ribs on the hot grill & generously slather on the glaze sauce.
Turn the ribs [gently] every 3 or 4 minutes, ensuring to slather on the glaze sauce each time.
Repeat this for a total of 3 turns [12 - 15 minutes].
Now to match, take a bottle of TN/13 Touriga Nacional from the wine rack.
The balance of sweet [Ribs] & Savoury / Salty [Wine] will take both to a new level.
Use the discount code TEST-RIBS to purchase a 6-pack for $120 [saving 22.5%] plus freight.
This offer is limited to the first 10 people, available for 1 week only.