Smokey BBQ Baby Back Ribs
To achieve super tender, buttery ribs that fall off the bone, follow our simple BBQ guide below!
You’ll need:
Wyndhams Baby Back Ribs
Tin foil
Barbecue sauce of your choice, and a pastry brush
Flaky sea salt (optional)
Serves 4
Ingredients:
For the Spicy Chipotle slaw
2 carrots, peeled
¼ white cabbage
¼ red cabbage
100g kewpie mayonnaise
1 tsp chipotle chilli flakes
Juice of ½ a lime
½ tsp of sea salt
A handful of chopped chives
Method
Preheat/stoke your BBQ to a low smoking heat (140 – 150 degrees Celsius)
Cover your Wyndham’s BBQ Baby Back Ribs in tin foil tightly and place on the barbecue over indirect heat and cook on low heat for 2-3 hours until tender
After 2-3 hours, remove your ribs from the barbecue and glaze liberally with barbecue sauce
Optional: For an extra crispy bite, increase your grill to high heat and sear your ribs on hot for a couple of minutes each side until the meat is slightly charred
Remove your ribs from the grill and let rest for 2 minutes
Scrunch some flaky sea salt over your ribs (optional) before enjoying!
For the slaw
Grate your carrots into a large bowl
Using a peeler, shave your cabbage quarters into the bowl – shaving the cabbage means you get nice even thin strips of cabbage without having to use a knife
Add your sea salt, mayonnaise, ½ teaspoon of the chipotle chilli flakes and lime juice. Add most of your chopped chives, reserving a small amount as garnish - mix well to combine
Plate up your slaw, and garnish with the remaining chives and chilli flakes