Classic Pork Ribs

Category, , CuisineDifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time10 hrs 30 minsTotal Time11 hrs

A simple yet delicious pork rib recipe, layered with flavour from our Weber Pork Rub. Follow the wrapping technique below for tender and juicy pork ribs.

 2 kg kg racks of pork ribs
 10 tsp teaspoons Weber Pork Low and Slow Rub
 250 ml millilitres apple cider vinegar (in a spray bottle)
 4 tbsp tablespoons maple syrup
1

Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).

2

Remove the membrane from the back of the ribs- see grill skill on how to remove membrane. Coat the pork ribs (all over) with the Weber Pork Low and Slow Rub.

3

Brush the cooking grills clean. Once the barbecue has preheated, add the pork ribs, and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.

4

Remove the ribs from the barbecue and place on 3 layers of aluminium foil, bone side up. Pour approximately 2 tablespoon of apple cider vinegar (From spray bottle) and 2 tablespoons of maple syrup over each rack of ribs and tightly wrap with the foil. Return to the barbecue (bone side up) and continue to cook for 1 to 1 ½ hours, or until the meat is tender when pierced with a toothpick.

5

Gently unwrap from the foil and collect the drippings from the foil packets. Brush the ribs with the drippings and continue to cook for a final 30 minutes or until the deep red hue returns.

6

Remove the ribs from the barbecue, tightly wrap again in foil and leave to rest for 30 minutes before slicing and serving. Enjoy!

Ingredients

 2 kg kg racks of pork ribs
 10 tsp teaspoons Weber Pork Low and Slow Rub
 250 ml millilitres apple cider vinegar (in a spray bottle)
 4 tbsp tablespoons maple syrup

Directions

1

Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).

2

Remove the membrane from the back of the ribs- see grill skill on how to remove membrane. Coat the pork ribs (all over) with the Weber Pork Low and Slow Rub.

3

Brush the cooking grills clean. Once the barbecue has preheated, add the pork ribs, and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.

4

Remove the ribs from the barbecue and place on 3 layers of aluminium foil, bone side up. Pour approximately 2 tablespoon of apple cider vinegar (From spray bottle) and 2 tablespoons of maple syrup over each rack of ribs and tightly wrap with the foil. Return to the barbecue (bone side up) and continue to cook for 1 to 1 ½ hours, or until the meat is tender when pierced with a toothpick.

5

Gently unwrap from the foil and collect the drippings from the foil packets. Brush the ribs with the drippings and continue to cook for a final 30 minutes or until the deep red hue returns.

6

Remove the ribs from the barbecue, tightly wrap again in foil and leave to rest for 30 minutes before slicing and serving. Enjoy!

Classic Pork Ribs
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