Smokey Hot BBQ Ribs
- 2 kg baby back pork ribs
- Pembrokeshire Chilli Farm BBQ Rub
- Pembrokeshire Chilli Farm Chipotle Gold Sauce
- Drizzle of Olive oil
Turn ribs over with bone/rack-side facing up. Carefully slide a blunt knife under the membrane at one end of the rack.
Lift to loosen the membrane off of the bone.
Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.
It should come off in one piece.
Preheat oven to 350°F (180°C).
Place on a baking sheet or tray lined with foil (or parchment paper).
Sprinkle BBQ Rub over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
Remove ribs from the oven, remove foil and smother the tops of the ribs with Chipotle Gold Sauce
Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change the oven settings to grill on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.