Food and wine match recipe: BBQ Pork Ribs with Ode to Lorraine
22 May 2020
by Elderton Wines collaborating with Relish the Barossa
Friday of the June long weekend is the day we always host our Ribs & Red long lunch in the barrel hall here at Elderton. We were sad to have to cancel the event this year, as we love that start to our long weekend – sharing great food and wine and having a fun afternoon in the barrel hall!
While the circumstances this year have meant we can’t host you here at Elderton, we thought you might want to hold your own Ribs & Red Day at home. So we’ve teamed up with local producer Relish the Barossa to share a great BBQ pork ribs recipe – match it at home with our Ode to Lorraine.
BBQ Pork Ribs with Coffee Chilli Rub
Serves 3 to 4
Ingredients
2 racks of American style Pork Ribs (approx 2kg)
1 bottle Relish the Barossa BBQ Smokehouse Sauce
4 Tbsp Relish the Barossa Coffee Chilli Rub
Method
- Preheat Kettle BBQ for indirect cooking (or middle shelf of your home oven) at 150°C.
- Coat each side of each rack of ribs with 1 Tablespoon of Coffee Chilli Rub, ensuring you get an even spread.
- Wrap each rack of ribs presentation side up in baking paper then aluminium foil to make 2 separate parcels. Be sure that they are fully sealed to retain all of the juices when cooking.
- Place parcels in Kettle cooker/oven beside each other (avoid overlapping) and close lid/door.
- Cook for 2 hours.
- At 2 hours test for readiness by carefully opening one of the parcels and peel 2 x middle ribs away from each other using tongs.
- Cook a further 15 minutes if required. When they separate easily they are ready to be basted.
- To baste, fully open the parcels leaving the ribs sitting in the juices. Pour 1/2 of the BBQ Smokehouse Sauce bottle on each rack. Spread evenly with a basting brush.
- Close the lid/oven and cook for a further 30 minutes. Ribs are ready when the sauce has taken on a caramelised look and should fall away from the bone easily.
- Serve hot with a glass of Elderton red wine!
