BBQ smoke pork ribs with apple mustard and maple glaze
Ingredients
2 racks of pork ribs
For the brine
- 18g salt
- 2 litres water
- 1 star anise
- 2 bay leaves
- 1 cinnamon stick
For the sauce
- 200ml white wine vinegar
- 200ml apple juice
- 150g sugar
- 1 chilli
- 5g English mustard
- 5g maple syrup
- 200g tomato ketchup
For the rub
- 5g smoked paprika
- 2g salt
- 4g sugar
- 3g cumin
- 2g garlic powder
- 4g onion powder
Cooking instructions
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The ribs need to be brined for at least 12 hours.
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To start with boil the water and add the herbs, salt and spices, allow this to cool and place the pork ribs in the brine solution and store in the fridge, brining the ribs will help to not only season the meat but also keep it juicy and tender.
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In a pan, heat the vinegar, apple juice, sugar, chilli, mustard, maple and tomato ketchup and whisk, set this mixture aside for basting the pork while cooking.
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Mix all the spices together, remove the ribs from the brine and pat dry with paper.
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Rub the spices into the pork then shake off any excess clumps that may have formed.
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Fire up the BBQ and when all the embers are glowing, add the maple tree wood.
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Grilled the pork ribs over the hot coals and wood, once charred baste with a pastry brush and continue to grill the ribs until coloured and keep basting building up the sweet smoky char.
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Grill for around 20 mins until cooked through.
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With any of the sauce left, serve as a dripping sauce.