Smoke & Char Pork Ribs

Serves 8 portions


1 cup table salt
8 litres cold water
4 Tbsp rice syrup
2kg baby pork ribs, cut into sheets
1 cup spring onions, washed and chopped
1 cup coriander leaves, washed
4 Tbsp favourite bourbon
2 cups Barker’s Professional Brewer's BBQ Sauce


In a saucepan, bring the salt and water to the boil and simmer for 3 minutes.  Whisk in the rice syrup and cool.  Once cooled, add the pork ribs to the brine overnight.

With the BBQ preheated and on a low to medium heat, add the drained ribs.  Grill, turning regularly for an hour until charred evenly.

In a liquidiser, place the spring onion, coriander and bourbon.  Blend to a paste.

Add the Barker's Professional Brewer's BBQ Sauce and blitz to combine.  Set aside.

Place the ribs into a smoker.  Once smoke starts to billow out, slather the ribs with the sauce and continue to smoke cook until oozy.

Take from the smoker and rest for 10 minutes.

Cut into individual ribs and serve coated with more sauce.

Smoke & Char Pork Ribs

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