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2 racks (1.5kg) pork ribs
1 onion, quartered
40g Texas BBQ rub or smoky spice mix
4 garlic cloves, crushed
2 tbsp olive oil, plus extra for cooking
¾ cup smoky barbecue sauce
⅓ cup Buffalo wing sauce
1. Bring a stock pot of water to the boil over high heat. Remove the thin membrane from the back of each rack of ribs. Add ribs and onion to the pot and simmer for 40 minutes.
2. Drain the ribs, discarding the onion. Place the ribs on a plate to set aside to cool. Sprinkle both sides of the ribs with rub or spice mix and garlic, and massage into the meat. Drizzle with oil.
3. Preheat a barbecue to medium. Cook the ribs on the hotplate with the lid down for 5 minutes each side or until starting to colour.
4. Combine barbecue sauce, wing sauce and ¼ cup water in a bowl. Brush both sides of the ribs with the mixture. Cook on the hotplate with lid down, basting and drizzling with extra oil halfway through cooking, for 5-7 minutes each side or until charred.
5. Transfer ribs to a foil tray. Cover with foil and set aside for 10 minutes, then cut into individual ribs. Bring remaining sauce to the boil in a saucepan over high heat. Pour over ribs and toss to coat. Serve on a platter.
Tip: A low and slow cook is usually the approach for ribs, to soften and tenderise the meat. But if you don’t have the traditional 4+ hours to do them on a charcoal smoker or wood-pellet grill, this recipe is a super-quick alternative.
Try these easy side dish ideas for the BBQ.
Photo credit: Cath Muscat
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