Tag: BBQ Rub

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Louisiana style BBQ pork ribs recipe for the Infinity Grill BBQ

"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.

I’m quite forgiving with the cooking time, unlike some other types of meat like chicken or steak. So even if you have to cook them for another 30 minutes or so, don’t fret, they will still be juicy and delicious. I’ve used my Creole as a rub to marinate with, as it adds a lovely little bit of warmth on the palate and seasons them wonderfully. Give it a crack and your friends and family will be feasting like Viking royalty.

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

  1. Rub the CREOLE all over the meat and let marinate for 20 mins.

  2. Heat oven to 160°C.

  3. Place ribs on a baking tray in a single layer. Pour all the apple cider under the ribs.

  4. 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.

  5. Heat Infinity Grill BBQ on high with the lid down to get the grill very hot.

  6. Remove the ribs from the oven. Take off the foil and drizzle with olive oil.

  7. Brush bony side of ribs with 4 tablespoons of CAPTAIN KIDD bbq sauce, then cook on BBQ (bone side up) for 5 minutes.

  8. Flip so meaty side is up, baste with another 4 tablespoons of BBQ sauce.

  9. Cook for 5 minutes.

  10. Repeat 2 times until you have a nice, caramelised glaze.

  11. 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.

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Australian made BBQ rubs & marinades that ace the taste test

australian made bbq rubs & marinades, Chef Dylan's GFC Cookout BBQ's

We are proud to introduce you to a new addition to our store, Chef Dylan’s Gourmet Food Co BBQ rubs and marinades.

100% Australian made and owned these BBQ rubs and marinades ace the taste test and are handmade locally from quality ingredients on Mount Tamborine, Queensland.

Made for the grill masters, food lovers and captains of flavour these BBQ rubs and marinades help deliver effortless gourmet meals, contain all natural ingredients and are available in three flavours:

Keeping it simple they offer a quick 3 step process and are the secret ingredient for quick, easy and delicious meals cooked on our BBQ’s.

Click each product below to buy or visit gourmetfoodco.com.au for more information and recipes.