Barbecue pork ribs should be incredibly juicy, full of heavenly barbecue flavours and should melt in your mouth - get ready to achieve perfection with this foolproof recipe. The trick is to slow bake the ribs for several hours before placing them on the barbecue. You can make your own barbecue sauce, but I don't bother - this recipe is all about being lazy and achieving a fantastic result!!
700g quality barbecue sauce
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce
salt and pepper, to taste
3 tablespoons olive oil
4 (650g) racks pork ribs
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In a large mixing bowl, combine the barbecue sauce, whisky, Worcestershire sauce, hot sauce, salt, pepper and oil. Mix well.
Lay a rack onto a double sheet of foil and season. Bring the sides of the foil up a little to make a rough bowl shape then pour over enough of the barbecue sauce mixture to coat the ribs on all sides. Seal the edges of the foil together to form a leak-proof parcel. Repeat with the other 3 racks.
Place the parcels in a single layer on a baking tray, or in a baking dish.
Bake in the preheated oven for 2 1/2 to 3 hours. Remove from the oven.
Preheat the barbecue to a medium high heat, if using charcoal allow the flames to die down and the coals to turn grey.
Carefully remove each of the 4 racks from the foil parcels and place on the barbecue grate, discard the parcels and juices. They will be tender, so take care moving them.
Barbecue on each side for about 6 to 8 minutes, or until a nice char has been achieved. Remove from the barbecue and serve hot.