We tasted the ribs in different sauces before finding the right recipe that comes directly from North Carolina. The ribs are tender on the inside and crispy on the outside…Mmmmm! Obviously, we eat them with our fingers and can eat them pretty much anywhere! Thanks Gary for sharing. Your poke recipe is also fun to prepare and absolutely delicious.
Gary's grilled ribs & barbecue sauce
Why make it difficult when a store-bought sauce does all the work? Mapie and Gary recommend Sweet Baby Ray's, Jack Daniels or Heinz Classic Barbecue sauce.
- 400ml Barbecue sauce
- 3kg of ribs from your favorite butcher
- freshly ground pepper
- Step 1 Cut the ribs into individual, inch-wide portions. Put them into a large casserole dish, add a tablespoon of salt and ground pepper as well as the thyme and the bay leaf to taste. Leave to boil for 45 minutes. Once this cooking is complete, drain the meat, put the pieces hot in a deep dish, brushing them with 200ml of barbecue sauce. Once cooled, store the dish in a cool place between 1 hour and 24 hours.
- Step 2 Light the barbecue when you are ready to sit at the table because it will only take about 10 minutes of cooking to have well caramelized and tender meat. When the grill is hot, place your pieces and brush them again with 100ml of sauce. Check that all sides are well caramelized and serve immediately with the remaining sauce. Provide your guests with paper towels and eat the ribs with your fingers.