Recipes

Remove the silver skin from the back of the ribs. This tough membrane can prevent seasonings from penetrating the meat and make the ribs chewy. Use a sharp knife to lift the edge of the membrane and then peel it off. Pat the ribs dry with paper towels.

Heat the pit/bbq prior to preparing the ribs.  Season the ribs with a dry rub or marinade to infuse them with flavour. A basic dry rub can include brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Although, we highly recommend Brazilian BBQ Pork Rub for this dish.  Generously coat the ribs on all sides with the rub, pressing it into the meat.

Once your ribs are seasoned put them in and cook at 250-300f (120-149c). This temperature ensures the ribs cook evenly and become tender.   Place a drip pan filled with water under the ribs to maintain moisture.

Cook the ribs for about 3-4 hours, maintaining a consistent temperature. During the last hour, use 2 strips of foil big enough to wrap up your ribs twice – on the foil put a couple handfuls of brown sugar, butter, more of the rub you were using and some honey or agave.  Put the ribs meat side down on the mix. Fold the foil over the top like a parcel and put back into the bbq (keep meat side down!) – there’s also no such thing as too much butter! We use 3 small handful in ours!

Ideally, the internal temperature of the ribs (check between the bones) it should be between 93-95c (200-203f) degrees when you’re finished.

Once the ribs are cooked to perfection, let them rest for a few minutes before cutting. This helps the juices redistribute throughout the meat, making the ribs even more succulent. Serve the ribs with Oaxaca BBQ sauce on the side and enjoy!