Barbecue Ribs

Method

Remove the thin membrane from the back of the ribs by sliding a knife underneath and peeling it away. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt and mustard powder to create a dry rub, then generously coat both sides of the ribs and let them rest for at least 30 minutes. Preheat your oven to 130°C and place the ribs on a lined baking tray, then slow-roast for 2.5 to 3 hours, covered with foil, until the meat is tender and pulls away from the bones. In the final 30 minutes, brush the ribs with barbecue sauce mixed with apple cider vinegar and Worcestershire sauce, turning occasionally to build up a glossy coating. For the most authentic finish, briefly place the sauced ribs under a hot grill or on a barbecue to caramelise the glaze and add smoky char.