Serves: 4
Total Time: 1 hour 45 minutes (including BBQ cooking)
Ingredients
For the Ribs:
- 1.2 kg pork ribs (baby back or spare ribs)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For the Homemade BBQ Sauce:
- 150 g ketchup
- 2 tbsp honey (or brown sugar)
- 1 tbsp mustard
- 2 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 garlic clove, minced
- ¼ tsp sweet paprika
- 1 pinch chili flakes (optional)
For the Side Dish:
- 2 ears of corn, husked
- Fresh cilantro or parsley, chopped
- Butter (optional, for corn)
Instructions:
Step-by-Step BBQ Prep
Make the BBQ Sauce
In a small saucepan, combine all sauce ingredients. Simmer over low heat for 10 minutes, stirring occasionally, until thickened. Set aside.
Prep the Ribs
Remove the thin membrane from the bone side of the ribs for tender results.
Rub ribs with salt, pepper, smoked paprika, garlic powder, and olive oil.
Lightly coat with a layer of BBQ sauce.
Slow-Cook on the BBQ (Indirect Heat)
Preheat grill to 140–150°C (285–300°F) using indirect heat (coals on one side, ribs on the other).
Place ribs bone-side down on the cooler side of the grill. Close the lid.
Cook for 1 hour 15 minutes–1 hour 30 minutes, basting with sauce every 20 minutes.
Caramelize & Finish Move ribs over direct heat for 5 minutes, turning once, to glaze and char slightly.
Grill the Corn
Place corn directly over the coals, turning often, until lightly charred (~10 minutes).
Brush with butter (optional) and sprinkle with salt.
Serve & Enjoy!
Slice ribs, drizzle with extra sauce, and garnish with fresh herbs.
Serve with grilled corn on the cob.
Pro BBQ Tip
No thermometer? Hold your hand 10 cm above the grill—if you can keep it there for 6–7 seconds, it’s around 150°C (300°F), perfect for slow cooking!
Extra Smoky Flavor? Add wood chips (hickory or applewood) to the coals while cooking.
Enjoy your finger-licking BBQ feast!
