In this blog I have decided to show you just one of the ways I might cook barbecue ribs when cooking on the barbecue is not an option. Some of you might say that using the barbecue is always an option, rain or shine you would use it but… most people wouldn’t necessarily share that opinion. Personally, I would love to use the barbecue whenever possible but I don’t when it’s too cold. If I had a smoker I would probably use that more often. I am in the process of building one and you can see how that is progressing by clicking here.
So here’s my barbecue pork ribs.
2 celery stalks, halved
1 onion, cut into chunks
2 red chillies, cut in half lengthways
1 bulb of garlic, cut in half horizontally
250ml apple juice (I used cloudy)
My Favourite Barbecue Sauce (Click Here for recipe)
- To start with, simply place the rack of ribs into the biggest pan you have. Place the onions, chillies, garlic and apple juice in the pan with the ribs. Top the pan up with water and cover. Bring to the boil and turn the temperature down to simmer gently for around one and a half hours or until tender.
- Once the ribs are cooked and tender, remove carefully from the pan and place on a baking tray. Smother the ribs with as much BBQ glaze as possible and place into a preheated oven turned up as far as it will go (220c usually). If you did want to put the on a barbecue or smoker… This would be the time to do that.
- Cook the ribs for around 20-30 minutes basting with more BBQ sauce and turning the ribs every 5 or 10 minutes. Once the ribs are well covered in sticky barbecue sauce and starting to crisp at the edges they are done.
- Serve and dig in!
Now I don’t think that these would compare to the ribs at any good street food, pop up or barbecue restaurant. Cooked on a barbecue or a smoker the ribs are always going to taste much better but… If you can’t for some reason use either of those. This is a great alternative. I think they taste pretty good and the meat was just as tender. The BBQ sauce really brings it to life.
Give it a go, let me know what you think.
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Written by Tomos Newland-Jones @MrNewland66