Slow cooking these ribs means they will be fall off the bone soft and finishing in Roccbox gives the most incredible charred, sticky crust.
BBQ Baby Back Ribs
![BBQ Baby Back Ribs - Gozney . Roccbox](http://us.gozney.com/cdn/shop/articles/shoot-50_ribs_WEB-2000x1125_1000x560.jpg?v=1629723633)
You can make the BBQ sauce and slaw a couple of days in advance and even cook the ribs in the oven the day before too – just smother in the BBQ sauce and cook when your guests arrive…
Step 1;
Prep the ribs by removing the membrane from the back and cutting in half.
Step 2;
Mix the dry rub ingredients together in a bowl and rub well all into the ribs. Cover each rib section in a foil parcel and cook for 2 1/2 hours at 140°C in a conventional oven.
Step 3;
For the BBQ sauce, toast the smoked paprika in a dry pan until fragrant, add the honey and sugar and cook to caramelise.
Step 4;
Add the vinegars and orange juice and cook for a further 3-4 minutes.
Step 5;
Add the ketchup and leave on a very low heat for around 15 minutes. Set to one side until required.
Step 6;
Cut the celeriac into thin strips and the radishes into thin rounds before mixing together with the mayo, mustard and parsley.
Step 7;
Once the ribs are cooked, remove them from their foil parcels and place on a cast iron tray. Brush liberally with BBQ sauce and cook in Roccbox for 4 minutes or so on each side, until nicely charred and caramelised.
Ingredients
3-4 racks of baby back ribs
For the rib rub;
110g soft brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
1 tbsp chilli powder
2 tsp ground cumin
2 tbsp smoked paprika
1 tsp cayenne pepper
For the BBQ sauce;
20g smoked paprika
1/2 tbsp honey
10g soft brown sugar
20ml sherry vinegar
20ml balsamic vinegar
Juice of 1/2 an orange
400g tomato ketchup
For the coleslaw;
1/4 a celeriac
6 radishes
4 tbsp mayonnaise
1 tsp wholegrain mustard
1 tbsp chopped parsley