BBQ Indian Spiced Ribs With Sticky Ginger Glaze

Add an exotic twist to traditional barbecue ribs with this Indian spiced recipe. The slow cooking method ensures the ribs fall apart effortlessly once cooked, making it the perfect finger food for sharing on a lazy summer afternoon. The ginger glaze adds a complimentary sweet taste to the dish, and for added crunch, create the coronation slaw to serve on the side.

Cooking time: 2 hours

Serves 4

Serves 4

INGREDIENTS:

Kitchen Foil
2 x full racks of baby back pork ribs

Dry rub:
2 tbsp. soft brown sugar
1 tsp cinnamon
1 tbsp. garlic powder
1 tbs ground black pepper
1 tsp salt
1 tbsp. ground garam masala
1 tsp chilli powder
1 heaped tsp English mustard powder

Ginger Glaze:
600ml ginger beer
2 tbsp. cider vinegar

 
Coronation slaw:
½ white cabbage shredded
1 x red onion very finely sliced
1 x large carrot grated
50g raisins
4 tbs mayonnaise
2 tbsp. cider vinegar
¼ tsp turmeric
½ tsp garam masala

METHOD:

1. Prepare the rack by removing the Silverskin from the back of the ribs
2. To prepare the rub, mix all the dry ingredients together in a bowl
3. Place the ribs into a baking tray, sprinkle over the dry rub, then massage in until the ribs are covered. 
4. Wrap the ribs in Bacofoil Easy Cut Cling Film, and leave to marinade in the fridge for at least 2 hours.
5. Set your barbecue grill for indirect cooking over a medium heat
6. Remove the ribs from the cling film and wrap tightly in a double layer of Bacofoil Kitchen Foil. Before you fully enclose the ribs, pop an ice cube under each rack as this will help create steam. Place onto the barbecue, close the lid and cook for 90 minutes.
7. While the ribs are cooking, pour the ginger beer and vinegar into a saucepan and bring to the boil over a high heat, reducing the mixture until thickened and syrupy.
8. After the 90 minutes has passed, remove the ribs from the Foil, place back onto the grill and then baste the ribs several times with the ginger beer sauce until sticky. The ribs should be cooked through and mouth wateringly tender.
9. For the slaw, combine the cabbage, onion, carrot, and raisins in a bowl and mix together. Then add the mayonnaise, vinegar and spices, mix well and season with salt and pepper. Cover in Bacofoil Easy Cut Cling Film and leave in the fridge until ready to serve.

Top Tip from Chef Dean Edwards: Kitchen Foil is perfect for slow cooking on the barbecue as it protects the meat whilst cooking, stopping it from drying out and infusing the flavour beautifully.”