What could be better in the summer than a rack of slow-cooked barbecue ribs? We chatted to the Rib Man to find out what makes his ribs so special and how we can recreate this American classic from the comfort of our own garden.
What’s the best meat to use? I love all meat but pork ribs are my weapon of choice.
Do you prefer a rub or a sauce? I prefer cooking with a dry rub and using sauces after.
What tips would you give for the perfect marinade? I never leave the marinade for too long as I like the flavour of the meat to be the boss.
What do you cook them on? I have just started using a charcoal made from reclaimed hardwood, in a carbon neutral factory from the London Log Company and its awesome. Never rush cooking or resting, it will be ready when its ready.
What’s the best way to serve them? As much as I love ribs on the bone, I've always felt we were missing out on the real flavour from inside each and every rib. That's why I like to let my ribs cook in their own juices until the bones fall out, when the meat is juicy and as soft as piggy possible.
Want to make yours at home? Here are our 9 best rib recipes.
Backyard BBQ’s Spareribs
Take your pick from the Memphis shake, Cajun rub or a Kansas City style BBQ sauce.
Tamarind Baby Back Ribs
Boil your baby back ribs for an hour and a half before cooling and marinating in a tamarind paste.
Matt’s Mom’s Ribs
Six ingredients are all it takes to make this American speciality passed down to Matt Evers from his mum.
Ina’s Barbecued Ribs
Tomato puree, honey, mustard, soy sauce and orange juice make Ina’s classic barbecue sauce. Make extra and serve on the side.
Teriyaki-glazed pork Spare Ribs
Glaze these spare ribs with teriyaki twice in the last 30 minutes of cooking to make the outside nice and crusty.
Balsamic Baby Back Ribs
Nadia G uses fresh herbs and spices for the rib rub before grilling them in a balsamic barbecue sauce.
Devilled Short Ribs
After braising these short ribs are baked in seasoned breadcrumbs.
Shiraz Smoked Baby Back Ribs
Pork baby back ribs are marinated for four hours in a mix of Shiraz, salt and water before being rubbed with Cajun spices.
Vinegar-brined Baby Back Ribs
Guy Fieri adds frozen raspberries and raspberry jam to his barbecue sauce for an extra fruity flavour.
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