BBQ Ribs 🔥🔥🔥 Easy | Tasty | Simple | Recipe

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Ingredients
2 sides of baby back pork ribs
Dry rub:
2 tbsp dark brown sugar
2 tbsp caster sugar
2 tsp smoked paprika
2 tsp celery salt
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp ground white pepper
2 tsp dried oregano
1 tsp ground cumin
BBQ sauce:
2 tbsp vegetable oil
1 small onion, pureed
4 cloves garlic, minced
2 tsp chipotle chilli flakes
1/4 tsp salt
150ml apple juice
150g ketchup
3 tbsp black treacle
2 tbsp white wine vinegar
1 tbsp yellow mustard
Steps
1. Remove the membrane: The membrane doesn't break apart during cooking, so to keep the ribs from sticking to the bone, you must remove it:
2. Flip the ribs over. Using your finger or a sharp knife if it's difficult, find the edge of the thin film at one end of the media. Once you can grip enough for a firm grip, remove the membrane from the entire back of the rib cage at once. If not, ask the butcher to do it for you.
3. Marinating the ribs before cooking: Marinating the ribs overnight or up to 24 hours gives plenty of time for the sweet smoky flavor to soak into the meat. Do a dry rub with the sugar and spice mixture for the best results. Rub marinade over meat, then cover with foil and refrigerate until ready to cook.
4. Cook on low, slow heat: place ribs wrapped in foil on a baking tray and in an oven set to 120°C. Cook for 4 hours, by which time the meat will pull off the bones.
5. Make your special sauce: Cook the onions and garlic, along with the peppers, over low heat until very tender. Add molasses, vinegar, and your choice of additional ingredients, ketchup, mustard, and fruit juice, all of which work well. If you're cooking in the oven instead of over charcoal, add something smoky like paprika or chips. Reduce the mixture to a thick, glossy BBQ sauce. Use it to grill ribs when they are tender and succulent.
6. High-temperature finishing: Raise the oven to 220C. Beat the ribs, then return to the oven, uncovered, for 5-10 minutes, until crisp.

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