Baby back ribs

The fabulous marinade transforms the flavour of these ribs


Serves: 4-6 sharing
Preparation time: 2 hour 20 minutes
Cooking time: 1 hour 10 minutes


For the brine:

2 litres (3½ pints) water
200g (7oz) salt
1kg (2¼lb) rack of pork loin ribs

For the marinade:

100g (3½oz) golden caster sugar
60g (2½oz) white wine vinegar
35g (1oz) Dijon mustard
¾ tbsp smoked paprika
¼ tsp ground allspice
40g (1½oz) honey
500g (18oz) tomato ketchup
25g (1oz) Worcestershire sauce
500ml (18floz) chicken stock


1 For the brine: heat 1 litre of water in a large pan and bring to the boil. Add the salt and whisk until fully dissolved. Remove from the heat and pour in 1 litre of cold water. Allow to cool completely.

2 Pour this brine into a large plastic container, add the ribs and cover with the lid. Place the ribs in the fridge for 1 hour.

3 Mix all of the marinade ingredients together (except the stock) and place in a bowl. Drain the brined ribs and transfer to the marinade, making sure they are well coated in the marinade. Leave to marinate for at least 1 hour.

4 Transfer the ribs into a wide shallow pan with the marinade and add the stock. Over a medium heat, allow this to come to a boil and reduce to a simmer. Cover and cook for 1 hour or until tender. Remove the ribs and bring the marinade to the boil and reduce to a thick sauce consistency.

5 Before serving, place the ribs on a hot BB for 5-10 minutes, brush regularly with the thickened marinade. Serve the ribs topped with the sauce.

Recipe and image courtesy of Ultimate Heston BBQ range.

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