Ingredients
Method
- Trim any excess fat off the plate ribs, take off the membrane under the ribs.
- Season very well with salt and pepper.
- Set up BBQ at 150C for indirect cooking. Place ribs away from the heat source, add preferred smoking wood chunks. To check if your ribs are done, probe with a skewer, it should feel like you are pushing the probe through hot butter. This is approximately between 4-6 hours, with an internal temperature of 92-96C.
- While ribs are cooking, prepare the basting sauce. Mix the tomato sauce, Worcestershire sauce, apple cider vinegar and brown sugar.
- When the ribs are close to being done, apply a layer of sauce, allow this layer to become set to the point where it is tacky and then apply as many subsequent layers as you wish.
- Remove ribs and let rest for 10-15 minutes before serving.
More about this recipe
Recipe Credit: This recipe was shared with us by Ghazanfar Ahmedi. Ghazanfar runs 3 IGA stores: Ahmedi’s IGA Kandos, Ahmedi’s SUPA IGA Gulgong and Ahmedi’s IGA Baradine. The Ahmedi family enjoy sharing the recipe with their Cheesy Cheese Burger recipe, delicious shoestring chippies and a side of creamy coleslaw.
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