Barbecued ribs conjure up images of classic American barbecues. They’re slow-cooked, to achieve meat that’s tender, moist and smoky, and finished with a sticky-sweet, sometimes sharp sauce or glaze.
There are thousands of recipes for these babies — there are even world barbecue championships to find the best rib recipes! Some people boil their ribs first, but true practitioners of the fine art of barbecuing believe this is a cardinal sin. The only way to achieve perfection is firstly to rub the ribs and then to barbecue them. The rub is generally a mix of salt, sugar and spices, which cures the meat, drawing out excess moisture and concentrating the flavour. The sugar helps to tenderise the flesh and slowly caramelises during the barbecue process to add to the wonderful flavour of the meat. You will need about 6–8 handfuls of soaked woodchips for this one.