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BBQ British ribs
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Total Time:
3 hours 45 minutes
Slow-cooked ribs kissed with smoky depth for out-of-this-world flavor.
Ingredients:
  • 200 g Greek yoghurt
  • 75 g sea salt
  • 2 tablespoons white peppercorns
  • 6 fresh bay leaves
  • 4 racks of higher-welfare pork loin back ribs (3kg in total)
  • 150 g radishes
  • 225 g HP sauce
  • 300 g tomato ketchup
  • 170 g English mustard
  • 150 ml Worcestershire sauce
  • 100 ml whisky
  • 750 ml fresh apple juice
  • 200 ml runny honey
  • 500 g baby new potatoes
  • ½ a bunch of fresh dill (15g)
  • 1 bunch of fresh chives (30g)
  • 50 g pickled onions
  • 1 eating apple
  • 1 ripe pear
  • 1 teaspoon English mustard
  • 1 small handful whisky wood chips
Instructions:
  • Preheat the oven to 140ºC/275ºF/gas 1. Grind sea salt, white peppercorns, and bay leaves until fine. Rub 2 tablespoons of the mixture on the ribs. Bake for 3 hours, placing the BBQ sauce tray at the bottom uncovered, and add water if needed. After, deglaze the rib trays, pour 300g sauce over ribs, and smoke for 30 minutes. Boil potatoes, mix dill and chives with yogurt, mustard, pickled onions, apple, pear, and warm potatoes. Serve ribs with the salad, garnish with radishes, and enjoy!

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