HERITAGE RED WATTLE PORK, BABY BACK RIBS

Heritage Red Wattle Baby Back Ribs Recipe

Ingredients:

• 2 racks of heritage red wattle baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup barbecue sauce (your favorite brand or homemade)

Instructions:

1. Prep the Ribs:

   • Start by removing the thin membrane from the back of the ribs. Use a knife to loosen the membrane at one end, then grab it with a paper towel and peel it off. This step helps the flavors penetrate the meat better.
   • Pat the ribs dry with paper towels and place them on a large baking sheet.

2. Create the Rub:

   • In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, dried thyme, and dried oregano. Mix well to create the dry rub.

3. Season the Ribs:

   • Rub the dry spice mixture generously all over both sides of the ribs. Massage it into the meat for better flavor penetration. Let the ribs sit at room temperature for about 30 minutes to allow the flavors to meld.

4. Preheat the Grill:

   • Preheat your grill to medium-low heat. For a charcoal grill, set up a two-zone fire with hot coals on one side and no coals on the other. For a gas grill, light the burners on one side only.

5. Grill the Ribs:

   • Place the seasoned ribs on the cooler side of the grill, bone side down. Close the lid and let them cook indirectly for about 2 to 2.5 hours. Maintain a temperature of around 250°F (120°C).
   • If using wood chips for extra smoky flavor, soak them in water for 30 minutes, then add them to the hot coals or to a smoker box on your gas grill.

6. Glaze with Barbecue Sauce:

   • During the last 20-30 minutes of cooking, brush a generous layer of barbecue sauce onto both sides of the ribs. Allow the sauce to caramelize and create a beautiful glaze.

7. Check for Doneness:

   • The ribs are ready when the meat has pulled back from the bones slightly and you can easily insert a toothpick or a skewer between the ribs. They should be tender but not falling apart.

8. Serve and Enjoy:

   • Carefully remove the ribs from the grill and let them rest for a few minutes before cutting. Slice the ribs between the bones and serve them up with your favorite sides.

Savor the rich flavors and tender texture of these heritage red wattle baby back ribs, a true testament to the art of barbecue and culinary heritage. Share this delicious experience with friends and family, and create lasting memories with every bite. Enjoy!