Sticky BBQ Pork Ribs (Low and Slow)

Restaurant-style pork ribs aren't hard. They just take time. Low temperature, dry rub, a long cook, and a sticky finish - that's the whole game. You can do this in the oven or on the BBQ; we'll cover both.

Serves 4. Prep 15 min. Cook 4 hours.

What you'll need

• 2 racks Morpeth Butchery pork spare ribs (or USA-style St. Louis cut)
• Dry rub: 3 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp cayenne (optional)
• Glaze: 1 cup good-quality BBQ sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, splash of bourbon (optional but encouraged)

Method

1. Prep the ribs. Flip them rib-side up. There's a thin silvery membrane - slide a knife under one corner and pull it off. It's the difference between OK ribs and great ribs.
2. Mix the dry rub. Coat both sides of the ribs generously. Wrap in plastic and refrigerate at least 2 hours, ideally overnight.
3. Cook (oven method). Preheat to 120?C. Place ribs on a wire rack over a tray, cover loosely with foil. Cook 3 hours.
4. Cook (BBQ method). Set up indirect heat (one side hot coals/burner on, ribs on the cool side). Maintain 110-120?C, lid closed, with a small tray of water for moisture. Cook 4 hours, watching the temperature.
5. While they cook, simmer the glaze ingredients together for 5 min until thickened slightly.
6. After the long cook: brush ribs with glaze, return to heat (or crank the oven to 220?C). Glaze every 10 min for 30 min total, until sticky and just caught at the edges.
7. Rest 10 min. Slice between the bones.

How to know they're ready

The bend test: pick up the rack with tongs from one end. If the meat starts to crack on top and the rack bends easily, they're ready.

To serve

Crusty bread, a vinegar-based slaw, pickles. Definitely a beer.