Instructions
- This recipe is suitable for >2023 Weber Q + models only, or for <2023 Weber Family Q’s only.
- Prepare the barbecue for cooking using indirect very low heat (95°C-130°C) and pre-heat as directed.
- Combine all the rub ingredients together in a small bowl. Remove the membrane from the back of the ribs and coat both sides with the rub.
- Once the barbecue has preheated, place your pork ribs onto the trivet. Roast the pork ribs, with the lid closed, for 2 to 2½ hours or until the ribs are a deep mahogany colour. Spritz your ribs every 30 minutes (see tip). Don’t forget to top up the water pan with water every 2 hours.
- While the ribs are cooking, make the sauce. Combine all the sauce ingredients in a saucepan and bring to a gentle simmer for 4 minutes, or until thickened slightly. Set aside until required.
- After 2 to 2½ hours, individually wrap the ribs in a double layer of foil, each with 1 ½ tablespoons of maple syrup and 1 ½ tablespoons of apple cider vinegar. Return the ribs to the barbecue, now bone side up, and continue to cook for a further 1 ½ to 2 hours or until the meat is tender when pierced with a toothpick (you should feel no resistance).
- Once the ribs are tender, remove the ribs from the foil parcels, baste the ribs with the sauce and place back on the barbecue to cook for a final 30 minutes, basting again after 15 minutes if you like extra saucy ribs.
- Remove the ribs from the barbecue, wrap again in foil and leave to rest for 30 minutes before serving. Slice the ribs, roll up your sleeves and get messy!
Rub:
Sauce
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