Wet BBQ Pork Ribs

Ingredients:

Ribs

• 1.3 – 1.8 kg pork ribs
• 60 g of seasoning mix, see recipe below

Barbecue sauce

• 900 gr. ketchup
• 500 ml of water
• 170 g brown cane sugar
• 170 g white sugar
• 1 tbsp. ground black pepper
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 60 ml lemon juice
• 60 ml Worcestershire sauce
• 250 ml apple cider vinegar
• 60 ml corn syrup

Seasoning mix

• 150 g paprika
• 60 g of sugar
• 1 tsp onion powder
• Mix all ingredients in a bowl.

Preparation:

1. Barbecue sauceCombine all sauce ingredients in a saucepan or cast iron pot. Bring to a boil over high heat, stirring constantly to prevent burning. Reduce heat to low and simmer, uncovered, for about 30 minutes.
2. RibsMeanwhile, trim the bottom ends of the ribs and remove any excess fat and membrane, leaving you with a smooth, rectangular slab of St. Louis-style ribs. Rinse, rub with the spice mixture, cover, and refrigerate for 4 to 12 hours.
3. Grilling is recommended using indirect heat to prevent the meat from burning. For the first 3 hours, grill the ribs, fleshy side up, at 120°C (250°F). Then increase the heat to 150°C (300°F) and grill for another 3 hours. Baste the ribs with the sauce only during the last 30 minutes of cooking to prevent burning.