These ribs are cooked in the oven, then finished on the BBQ. Use a thermometer to keep the temperature at a steady 120C and wrap the ribs in foil after adding the cider mixture.

Ingredients

30g of dark brown sugar

4 teaspoons garlic salt

4 teaspoons pure ancho chilli powder

2 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground white pepper

250ml of Pilango Liberated cider

125ml of apple sauce

125ml of honey

2 baby back ribs, about 1.8kg total

200ml of prepared barbecue sauce

How to Make It

Step 1

Preheat the oven to 120C. In a bowl, mix half of the sugar with the garlic salt, chilli powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple sauce, honey and the remaining sugar.

Step 2

Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

Step 3

Light the BBQ. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

Serve with a sharp, acidic slaw of apple, red onion, celery, radish, cabbage, carrot and fennel.