Since I got my Big Green Egg barbeque a few months ago, I’ve been playing with a lot of slow-roasting recipes, but this simple method for delicious ribs works almost as well in the oven as it does using the indirect barbecue method.
The ribs in the photo are flavoured with Mediterranean herbs and some chilli. For two racks of ribs make a rub combining a few cloves of garlic with sea salt, rosemary, thyme and chilli. Rub this all over the ribs and roast uncovered for 3 hours at 120ºC until very tender.
Finally, make a glazing baste from equal quantities of honey and balsamic vinegar and paint over the ribs before finishing them off, either under the grill or directly over charcoal.
The recipe can be easily adapted to Asian flavours using star anise and ginger with the rub in place of the herbs and soy sauce instead of balsamic vinegar for the glaze.
By Patrick Stuart [email protected]
