PREP TIME: 30 mins

COOK TIME: 2 hrs

These delicious pork ribs prove exactly why American style BBQ has become so popular



  • 2 American-style Borrowdale pork rib racks (about 1kg in total)
  • 2 tbsp Barbecue Rub (1 tbsp per 500g pork rack)
  • 4 tbsp pork lard
  • Chopped parsley, to serve

Barbecue Rub ingredients

  • 50g sea salt flakes
  • 20g smoked paprika
  • 10g freshly cracked black
  • peppercorns
  • 8g onion powder
  • 8g garlic powder

Barbecue Sauce ingredients

  • 100g tomato paste
  • 3 tbsp apple cider vinegar
  • 2 tbsp seeded mustard
  • 6 tbsp organic honey
  • 5 tbsp maple syrup
  • 1 tsp smoked paprika
  • 100ml tamari
  • 2 garlic cloves, finely chopped
  • Pinch of ground cloves
  • 1 cinnamon stick


Preheat the oven to 120°C. Coat the ribs with the lard. Rub 2 tablespoons of the Barbecue Rub seasoning over the ribs until coated.

In a pan or a barbecue grill, seal the ribs until brown. Place the ribs onto a large piece of foil, add a touch of water and cover tightly. Place the ribs in the oven and cook for 2 hours, or until tender.

To make the Barbecue Sauce, place all ingredients in a saucepan, mix well and bring to a simmer. Turn heat to low and cook for 10 minutes. Allow to cool.

Set the oven to 220°C. Baste the ribs with the Barbecue Sauce and cook in the oven for 15 minutes, until caramelised. Cut into individual rib pieces. Sprinkle over some chopped parsley and serve.