"This dish is not very complicated, but the time it takes to prepare pays big dividends.It has been a firm favourite with my extended family and past loyal customers when I used to serve share platters and a ‘meat from the grill’". - Chef Dylan
CHEF DYLAN'S GOURMET FOOD CO
LOUISIANA STYLE PORK RIBS RECIPE
For this recipe you just cook the ribs in the oven and finish on the Infinity Grill BBQ, then serve with some roasted potatoes and a salad. As long as you get nice juicy, fatty ribs from your local butcher, it is pretty hard to mess up this recipe. Ribs are well known as a tough cut of meat, so they’re wonderful for slow cooking until perfectly tender.
CHEF DYLAN TIP: Steam is essential for breaking down meat fibres when slow cooking in the oven. Adding liquid creates steam which in turn creates the perfect environment for the ribs to gently cook in the oven and keeps them nice and juicy. My liquid of choice is apple cider because alcohol adds extra layers of flavour and apple and pork is a classic combo. I like to use our local Witches Falls Eighth Day cider, but by all means, feel free to choose one to your own liking.
A little reminder: there is simply no way to look elegant and dainty eating pork ribs. It’s totally acceptable for you to have messy fingers and sauce smeared all over your face because, most importantly, there’ll be large happy grins all around.
PREP TIME: 10 mins
COOKING TIME: 2 hrs
SERVINGS: 4
INGREDIENTS
2 racks of ribs about 2.5 kg
4 tbsp CREOLE
1 bottle apple cider
1 bottle of CAPTAIN KIDD bbq sauce
METHOD
Rub the CREOLE all over the meat and let marinate for 20 mins.
Heat oven to 160°C.
Place ribs on a baking tray in a single layer. Pour all the apple cider under the ribs.
Cover with alfoil, then bake for 1 hour 30 minutes or until the meat is tender and you can pry it apart from the bone with 2 forks.
Heat Infinity Grill BBQ on high with the lid down to get the grill very hot.
Remove the ribs from the oven. Take off the foil and drizzle with olive oil.
Brush bony side of ribs with 4 tablespoons of CAPTAIN KIDD bbq sauce, then cook on BBQ (bone side up) for 5 minutes.
Flip so meaty side is up, baste with another 4 tablespoons of BBQ sauce.
Cook for 5 minutes.
Repeat 2 times until you have a nice, caramelised glaze.
Serve with a bowl of warm CAPTAIN KIDD bbq sauce so everyone can spoon on some extra sauce.
TO SERVE
Add your favourite BBQ side dishes. I'm thinking corn and potato salad and devour.
