Online Reporter
Chef Rudo Kandiero
Ingredients
Two racks of baby back ribs;
Two tablespoons Cajun seasoning;
One teaspoon smoked paprika;
One teaspoon garlic powder;
Half teaspoon black pepper;
Quarter cup honey;
Four tablespoons unsalted butter, melted;
One tablespoon apple cider vinegar;
Quarter cup barbecue sauce (optional, for added glaze)
Method
1. Prepare the ribs
Set your grill to 135°C (275°F) for indirect cooking.
Remove the membrane from the back of the ribs to ensure a tender result.
In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder and black pepper. Generously coat both sides of the ribs with the spice mixture.
2. Grill the ribs
Place the seasoned ribs on the grill over indirect heat, meat side up. Close the lid and cook for two-and-a-half hours, maintaining a consistent temperature.
Tenderise: After two-and-a-half hours, tightly wrap each rack in aluminium foil and return them to the grill for an additional one hour.
3. Prepare the glaze
While the ribs are tenderising in the foil, whisk together the melted butter, honey and apple cider vinegar in a small bowl until smooth.
4. Apply the glaze and finish
After three-and-a-half total hours of cooking, remove the ribs from the foil and place them back directly on the grill grates.
Brush the honey-butter mixture generously over both sides of the ribs.
Grill uncovered for another 15-20 minutes to allow the glaze to tack up. For an extra sticky finish, brush on the optional barbecue sauce during the last five minutes.
5. Serve
Remove the ribs from the grill and let them rest for five minutes. Slice between the bones and serve hot.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
