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Southwestern-style BBQ ribs from Stefano Faita

Southwestern-style BBQ ribs from Stefano Faita

Main course | Easy | 5 hours 15 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. To prepare dry rub, combine chipotle chili powder, garlic powder, onion powder, dry mustard, cumin, coriander, brown sugar, salt, and pepper in a bowl.
  2. Massage rub into ribs, both sides. Cover and marinate in fridge at least 2 hours or up to 24 hours.
  3. Preheat oven to 150°C (300°F). Cover a baking sheet with a double layer of aluminium foil, enough to wrap the ribs in.
  4. Place ribs on baking sheet, bone side down. Wrap ribs in aluminium foil, sealing well. Bake in oven until a knife inserts easily into meat, 2 ½ to 3 hours. The meat must be very tender, though not yet falling off the bone.
  5. Carefully unwrap ribs, draining and setting juices aside. Ribs and juices can be kept in the fridge for 1 or 2 days before grilling. (Reserved juices can be added to barbecue sauce if desired.)
  6. To grill meat, preheat barbecue to medium. Place ribs on grill. Brush with barbecue sauce, turning over occasionally, until they are hot and thoroughly grilled, about 10 minutes.

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