‘Barbecue’ is a bit of a national obsession in the US. From what I can gather there’s a bit of rivalry between the North and South in terms of style. I forget which, but one part of the country favours the dry, and the other the more saucy, but whatever side you meat falls on, it can be some tasty shizzle.
This recipe is a culmination of a bunch of different barbecue recipes we’ve read and tasted since we’ve been out here. A lot of the more recent ones seem to favour balsamic vinegar and going heavy on the sugar as part of the sauce, which to my taste is a bit sweet, and you end up with almost Chinese style ‘candied’ ribs. I prefer a bit more of a balance between sweet and savoury, so have used apple cider vinegar. But be careful not to go too far the other way or you’ll end up with something that will strip the enamel off your teeth.
The ribs get a double dose of flavour from a dry rub (which you should allow to do it’s work for a good few hours; or ideally overnight) and a wet barbecue ‘mopping sauce’ that you douse the meat with whilst it cooks on the barbecue.
Right, lets get our grill on.
Ingredients (serves 2-3)
1.2 – 1.5 kg rack of baby back (loin) ribs
