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South Carolina BBQ Pork Ribs With Chipotle & Bourbon BBQ Sauce
Serves 4
Ingredients;
Method;
A great weekend dish to share with friends on a lovely summer’s evening. As with all labours of love, this is best started the night before. The end result is your meat will just fall off the bone.
Start with a couple of racks of pork ribs or however many you need. The first thing you want to do is remove the membrane on the concave side of the rack. This is a tough clear almost waterproof membrane which should peel off easily. You can always ask your butcher to do this. This will allow the rub to get into the meat.
Pat the pork ribs with our South Carolina BBQ Spice Rub, 25g per rack should be plenty. Top, bottom, and sides. Allow to marinade in the fridge for a few hours, or even better overnight.
Place the ribs in a tray with half a cup of cider (or water) and cover with tin foil and cook low and slow for 3-4 hours on 140 degrees. After the ribs are nice and tender remove the foil and baste the ribs with our Chipotle & Bourbon BBQ Sauce. You have two options now: either return the ribs to the oven uncovered and turn the heat up to 170 degrees and cook for a further 15-20 minutes.
Alternatively once you have basted the ribs with the BBQ sauce you can cook them on the BBQ for 5-10 minutes instead. Be careful as they will be very tender and you don’t want them breaking up and falling into the coals. Serve with buttered corn on the cob and tangy red slaw.
Our BBQ sauce is rich, deep and ‘smokey’; not just for pulled pork, its also perfect for beef brisket, ribs, burgers & sausages. You can even mix it with mayo to make a spicy dip, or have in your cheese sandwiches. Or use on a pizza base, mixed with tomato sauce to make a BBQ pizza.
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