Many outdoor cooks shy away from ribs, fearing a plate of tough, chewy bones. Instead, they often play it safe with sausages or burgers. Come and see just how simple it is to make ribs!

The components

The RIBS

• There are two racks of baby back pork ribs available.
• ½ cup yellow mustard
• One cup of apple juice
• Pick your favorite rub!

BBQ SAUCE

• 200 grams of apple juice
• 150 grams of tomato sauce
• Sherry, a delightful rich cream, weighs 100g.
• This is 50g of rich dark muscovado cane sugar.
• 50g of delicious light muscovado cane sugar
• 1 teaspoon garlic granules
• 1 teaspoon of onion granules
• 1/2 teaspoon of Kashmiri chili powder or mild chili powder will do the trick!
• 1/2 cube of chicken stock

The Cooking Method

RIBS

1. If your butcher hasn’t taken care of it yet, go ahead and peel off that thin silverskin membrane from the bone side of the ribs. To begin, gently slide the tip of a butter knife under the membrane covering one of the middle bones. Grab some paper towels for a better hold, and then just peel that membrane right off!
2. Grab a pastry brush and slather the mustard on both sides of the ribs, then go ahead and sprinkle the rub generously all over!
3. When you’re all set to cook, go ahead and set your grill to a cozy 180°F/85°C. Let it preheat with the lid closed for about 15 minutes. Smoke those ribs, meat-side up, for about 3 hours, or until they hit that perfect internal temperature of 160°F/72°C.
4. After the ribs have been smoking for approximately three hours, it is time to provide them with a warm blanket. Turn up the grill to a cozy 275°F/135°C! Place a rack of ribs on a big, sturdy piece of foil and fold up the edges to keep all that delicious liquid inside. Go ahead and pour in half a cup of apple juice! If you are striving to achieve exceptionally tender ribs, do not hesitate to incorporate an additional tablespoon of juice. Place the parcel on a fresh sheet of foil, then fold the edges up and over the ribs to make a nice, tight seal, making sure there’s no chance of any leaks. Go ahead and do the same with the rest of the rack of ribs!
5. Place the foiled ribs back on the grill for another 2 hours or until they reach 205°F/95°C.
6. Carefully peel off the foil from the ribs and slather on some BBQ sauce on both sides for that delicious finish. Just pop those ribs right on the grill grate and let them hang out until the sauce gets all thick and sticky. This should take about 30 to 60 minutes more. Enjoy the wait! Let those ribs relax a bit before you dive in!

BBQ SAUCE

1. Just toss all the ingredients into a big pan and warm it up slowly until you see those bubbles starting to pop!
2. Crank up the heat and let it bubble away to evaporate the moisture from the sauce, but don’t forget to keep stirring! Be vigilant to prevent the sauce from becoming overly toasted on the pan’s bottom!
3. You’ll know the sauce is ready to go when it has reduced and thickened into a glossy, rich mixture that nicely coats the back of a spoon.
4. It is possible to make the sauce ahead of time and keep it in the refrigerator until it is requested.

NOTABLES

1. If you happen to spot pomegranate molasses while you’re out shopping, definitely grab a bottle! By adding a few teaspoons of this to your BBQ sauce, you can achieve a delightful sweetness. However, it is not a necessity.
2. Mix up your flavors based on what you’re preparing in the kitchen! Just toss in a teaspoon of five spices to whip up a deliciously sticky Chinese BBQ sauce! 
3. This sauce pairs perfectly with chicken wings, too!