These Baby Back Ribs With BBQ Quince Sauce are the perfect addition to an afternoon braai. We love this recipe from Big Green Egg’s latest lifestyle magazine. Try it on your favourite outdoor cooker.
Seasoning Ingredients for The Baby Back Ribs With BBQ Quince Sauce
- 2 Racks of ribs
- Salt & Pepper to taste
- Smoked Paprika
- 240ml Apple cider vinegar
BBQ Quince Sauce Ingredients
- 230ml quince paste or tart apple Jam
- 80ml of dark rum
- 80ml apple cider vinegar
- 60ml tomato sauce
- 45ml lemon juice
- 25ml Worcestershire sauce
- 3ml each of cinnamon, ginger and nutmeg
- 30ml raw honey
- course salt and pepper
- 60ml water
Method
- Start by cooking the ribs on the Big Green Egg cooker or cooker of choice at 135*C seasoned with all of the seasoning ingredients except the apple cider vinegar. Then After an hour apply the apple cider vinegar.
- The ribs will be done once they are browned and soft to the touch. This should take around 3 hours.
- Next prepare the marinade by adding all of the ingredients to a saucepan on a gentle simmer until thickened.
- Brush it over the ribs on both sides cooking for a further 30minutes then serve with the sauce on the side.