Babybacks with an Indian BBQ Sauce

Babyback Ribs with Indian BBQ Sauce

When we first made this BBQ sauce, I was sceptical, but taking out the vinegary ketchup and replacing it with some sour tamarind works brilliantly. It’s a really rounded BBQ sauce, not spicy, well not unless you load it with chilli or chilli powder. 

Method

Prep your ribs

1. Remove the membrane from the back of each by lifting gently with a knife and then gripping the membrane in kitchen towel. It will give you more grip. You can tear it off slowly.
2. Put a light covering of Frenchs mustard over the ribs on all sides (this is just a binder for the rub).
3. Sprinkle rub over your ribs on all sides. 
4. Set aside for 1-hour minimum to allow the rub flavours to penetrate the ribs.

For the BBQ Sauce

1. Pop all the ingredients into a pan and heat until it simmers.
2. Turn down the heat and cook gently for 5 minutes. 
3. Set aside to cool and the flavours mingle.

For the ribs

1. Set up your Big Green Egg for a direct heat at 110°C.
2. Add your LetzQ Spit and LetzQ Carousel.
3. Place your ribs onto each tray of the carousel and cook for about 2.5 hours. I turn the ribs every 30 minutes.
4. Now baste the ribs on all sides and cook for a further 30 minutes. You will probably find it easier to take the ribs out of the Egg and baste them on a tray. This will stop you from having to leave the Egg lid open and the temperate getting too hot. 
5. Take your ribs from the grill and wrap them in foil to rest for 15 minutes before serving them. 

Note: No all ribs are as meaty. I’ve found the Costco ones to be very good. Morrison’s ribs are OK but you might need to cook them slightly less as they are less meaty.