Method: Oven & Grill
1 bottle of either Jack Daniel’s® Tennessee Honey™ Barbecue Glaze or Jack Daniel’s® Hot Pepper Steak Sauce
Two sides/racks Baby Back Ribs approx 500 – 600grms each
2 Tablespoons olive oil
10ml freshly ground black pepper
10ml lemon pepper
20ml cayenne pepper
20ml mild chilli powder
10ml dry mustard
10ml brown sugar
5ml garlic powder
Ask your butcher to prep and remove the membrane on the rack of ribs.
Thoroughly combine all the dry ingredients in a mixing bowl to make barbecue rib rub.
Apply a very small amount of olive oil to both sides of the ribs. Season the ribs lightly on both sides with barbecue rib rub mix. Place in baking tray and leave covered with foil in fridge for 1hr or overnight to infuse. Pre-heat the oven to 180oC.
Place tray of foiled ribs in middle oven shelf for 2hrs. The ribs are done when the meet begins to shrink back from the bones a little. They should be nearly tender enough to tear apart with your fingers. Drain the ribs and allow to cool.
The ribs can be oven baked the day before and stored in fridge for use the next day.
Place the ribs with the meat side down directly over the coals if using charcoal or if you are using a gas grill over the burner for three to four minutes to sear the ribs. Turn the ribs over with the meat side up for an additional two to three minutes.
Gently heat either the Jack Daniel’s® Tennessee Honey™ Barbecue Glaze or the Jack Daniel’s® Hot Pepper Steak Sauce in a pan and allow to reduce and thicken to form a glaze. Brush glaze on to the grilling ribs and continue to grill for a few minutes.
Remove from the grill and wait for 1 to 2 minutes. Brush one more time with the warmed Jack Daniel’s® Sauce and cut into portions of two bones each and place on a platter with a dipping bowl of the warm Jack Daniel’s® Tennessee Honey™ Barbecue Glaze or Jack Daniel’s® Hot Pepper Steak Sauce.
Note: Adjust the barbecue rib rub amounts of spices to suit your taste. It can be made in advance and stored in an airtight container for up to one year.