- 750 g of pork ribs
- 400 ml barbecue sauce
- 1 BBQ Spice Mix
- 25 g brown sugar
- 1 Salt
- 1 Freshly ground black pepper
- 1 Oil for the iron
- Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
- Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
- Prepare a grill plate and heat it up.
- Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don’t turn black, control the time and heat).
- Smear each rack with barbecue sauce and reserve the remaining one to serve.
- Place the ribs in the removable container standing upright, holding each other, for even cooking.
- Cooking for 4 h on HIGH or 8 h on LOW.
- Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
- If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
- Serve the ribs immediately with the leftover barbecue sauce.
- If you don’t like the idea of adding sugar to meat, don’t put it on.
- The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
- Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
- When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
- The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
- You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.