Memphis ribs
A paprika dry rub and a whisky and apple juice ‘mop’ keep the meat tender and flavoursome in this dish that Prince Harry and William enjoyed at a wedding.
Ingredients
- 2 full racks baby back ribs
For the dry rub
- 2 tbsp cracked black pepper
- 1 tbsp fine sea salt
- 1 tbsp demerara sugar
- 1 tbsp paprika
For the mop
- 200ml/7fl oz apple juice
- 100ml/3½fl oz Tennessee bourbon or rye whisky
- 75ml/2½fl oz vegetable oil
- 1 tbsp paprika
- 1 tbsp demerara sugar
Method
Remove the ribs from the fridge half an hour before cooking and preheat the barbecue for indirect cooking.
Grind the rub ingredients to a fine dust in a pestle and mortar. Lay the ribs in a large roasting tin and coat evenly in the rub. Place the ribs on the barbecue meat-side up and cook for two hours.
After two hours, begin the mopping process. Combine all of the mop ingredients in a jug and use a large brush to generously apply the mop to the surface of both racks.
Continue cooking for a further two hours, mopping every half an hour. To test that the ribs are done, give the end of one of the racks a gentle twist; if the meat gives easily and feels tender, they’re ready.
