Country-style pork ribs with West country cider liquor

Country-style pork ribs with West country cider liquor

By
From
The Hang Fire Cookbook
Serves
5-6

Country-style ribs are meatier than other rib cuts and are from the blade end of the pork loin, close to the shoulder. It’s like a small baby back rib and pork tenderloin all in one. We especially like this cut for its flavour, tenderness and value. Plus you can switch up the flavour profile to pretty much anything you like. Here, we make the ribs West-country style, with a little still sweetened cider and English mustard for balance.

Ingredients

Quantity Ingredient
300g * south carolina mustard sauce [rid:33217]
1.5kg bone-in, country-style pork ribs, cut into 6 pieces
40g see method for ingredients
1 large onion, thinly sliced
3 garlic cloves, roughly chopped
300ml medium west country style cider
100g soft light brown sugar
1 tablespoon english mustard powder
1 teaspoon onion powder
2 fresh bay leaves
3 fresh thyme sprigs
1/2 teaspoon crushed red pepper flakes
sea salt flakes
freshly ground back pepper
groundnut oil, for greasing

Method

  1. Rub a teaspoon of mustard sauce on each side of the pork ribs. Cover and pop in the fridge for at least 1 hour while you prepare your braising liquor and set up your grill.
  2. In a heavy-based pan, combine all the remaining ingredients, except the oil and keeping aside 150g of the South Carolina Mustard Sauce. Bring to a simmer over low heat – do not let it boil – for 10 minutes. Pour into an ovenproof dish with a lid, or disposable foil tin (with a foil lid), large enough to accommodate your ribs.
  3. Set your smoker up for indirect heat at 120°C. Grease the grill with a little oil and arrange the ribs on top. Cook for about 1½ hours, or until the internal temperature of the loin end reads 65°C on an instant-read thermometer. Transfer the ribs to your dish with the braising liquor. Evenly coat the ribs with the liquor, making sure the onions stay on the bottom of the dish. Cover tightly and return to the smoker for 2 hours, or until the internal temperature of the ribs is between 108°C and 110°C. The cider helps tenderise the ribs and they will take on a wonderful fragrance.
  4. Carefully remove the dish from the smoker and drain the braising liquor back into your heavy-based pan. Set over medium heat and simmer for about 15 minutes, until reduced by about half.
  5. Meanwhile, return your ribs to your grill and sear on direct heat, brushing the ribs all over with the reserved South Carolina Mustard Sauce. Grill for 2–3 minutes each side to set the sweet mustard glaze. To serve, line up the ribs and pour over your reduced cider mustard liquor. Serve with pickles, German-style Potato Salad and Lexington-style Red ’Slaw.

Cooking methods

  • Indirect Smoking/Grilling & Grilling

Wood

  • Oak, Beech or Cherry
Tags:
barbecue
BBQ
Southern
America
Deep South
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again