- Pork:
- 1 belly rib weighing approx 750g (£2.55 per rib, plus cost of other ingredients at approx £1.15)
- Brine:
- 100g salt
- 100g sugar
- 10g black pepper
- 1ltr cold water
- Spice mix:
- 25g brown sugar
- 25g garlic salt
- 25g smoked paprika
- 25g black pepper
- 10g ground cumim
- 1 tbsp rapeseed oil
- Wrap:
- 25g brown sugar
- 50g honey
- Juice and zest of 2 lemons
Steve Durham''s BBQ Dingley Dell Pork Ribs
Steve Durham''s BBQ Dingley Dell Pork Ribs
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Steve Durham''s BBQ Dingley Dell Pork Ribs recipe below, as tried and tested by professional chefs - Why not give it a try?
Ingredients
Method
Combine the brine ingredients and pour over the whole rib. Cover and refrigerate for 3-24 hours. Pat dry and season "like rain" with spice mix.
Prepare the grill for indirect grilling - the temperature should be 300F/150C. Moisten the meat with the rapeseed oil and cook for 2 hours.
Remove the ribs from the grill. Make a parcel from 2 large sheets of tin foil and put the ribs onto the foil. Combine the wrap ingredients - brown sugar, honey, lemon and wrap inside the parcel. Put the racks back on the grill for between 45 minutes and 1.5 hours, depending on size.
Remove the parcel from the grill and allow to rest, still wrapped for 15 minutes. Unwrap the foil, discarding along with any liquid and put the ribs back on the grill uncovered for 30 minutes to kiss with smoke.
To serve, cut the ribs into individual portions.
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