My meltingly tender BBQ'd sweet and smokey pork ribs

Our favourite way to marinate and cook pork ribs

Himself isn't a huge fan of pork ribs because he says he feels deprived of meat.  However, even he enjoys the way these ribs fall from the bone imparting a sweet and smokey flavour that is irresistible.  We had a day off work again so as it was warm we decided on a BBQ!

This is yet another of my sticky face and hand recipes but these ribs are far too glorious to be pernickety about such minor matters.

For the marinate:

• 1 tablespoon of basics honey 
• 2 tablespoons of basics BBQ sauce 
• 1 tablespoon of basics tomato ketchup 
• 1 tablespoon of soy sauce  
• 1 tablespoon of white wine vinegar
• 2 cloves of garlic chopped finely 
• 1 small red chili finely shredded (you could use pepper sauce such as Tabasco) 
• 1 teaspoon of sweet smoked paprika
• 1 teaspoon of powdered onion

Your oven should be preheated to 160C and BBQ coals lit and ready to receive the cooked ribs in around an hour.

Pouring off the oil

Mix all the the ingredients listed together in a large bowl.  Cut the ribs into 1-2 rib portions and place in a zip lock bag tip it all over the ribs and massage in.  Pop it into the fridge until you're ready to cook.  A long slow marinate is good but as little as 30 minutes will do a good job.

To cook preheat your oven to 160C and put the ribs with half the marinate onto a shallow baking tray.  Cook for 40 minutes then pour off the fat that has rendered out and coat with the remaining marinate turning to cover them all over.  Check they are cooked nicely and ready for the final stage, the BBQ smoking.

Make sure your BBQ is just smoking with white coals, not flaming, then put your ribs on for around ten minutes turning regularly brush any marinate that remains in the tray over whilst smoking.  Just to make you want to rush out and BBQ this recipe right now, here's himself basting the ribs with the remaining marinate on vid.

If it's not BBQ weather these are equally nice done to the point you would take it outside to smoke on the BBQ but turn the oven up to 200C and let them have an extra 15 minutes, if doing it this way an extra half teaspoon of sweet smoked paprika really lends a smokey flavour.