Treat your baby back ribs to some 'Voodoo Mango' magic BBQ sauce
This recipe was made for the Traeger grills as they do ‘low and slow’ superbly. The addition of the Angus & Oink rubs and sauces results in ribs to rival the taste of any from a top class restaurant. The recipe shown in this video is really easy, just takes a few hours to cook, and top BBQ chef Richard Holden will explain how to get the best results from your smoker.
Ingredients
- rack of pork (baby back) ribs
- Angus & Oink rub ‘Mr Rubba Rubba’
- Angus & Oink sauce ‘Voodoo Mango’
- American mustard
First of all you need to remove the membrane from the back of the ribs as it won’t render down and will just be tough and stringy. Richard shows how easy it is to do this once you know the trick, or you can just ask your butcher to do it for you. Apply a thin coating of American mustard to the ribs then coat with a generous covering of Angus & Oink ‘Mr Rubba Rubba’. If possible leave the ribs at room temperature for about 30 minutes to allow the rub to melt into the meat.
Pre-heat the Traeger to 120 – 130C (248 – 266F), which is the ideal temperature for a ‘low and slow’ cook. Place the ribs onto the grill, insert one of the probes and cook for about 2.5 – 3 hours. Once the internal temperature of the ribs has reached a temperature of 70 -75c (158 – 167F) take them off the grill and place onto a sheet of parchment on top of a sheet of tinfoil. Cover with a generous covering of BBQ sauce, we used Angus & Oink ‘Voodoo Mango’ which they describe as being ‘sweet and nasty’ so use it at your peril! Wrap up the meat in the foil and parchment, the parchment stops the bones from piercing the foil and releasing all those delicious juices.
Return the parcel of ribs to the grill for another 1 – 1.5 hours, until the internal temperature of the ribs reaches 95C (203F) which is the temperature at which the connective tissue dissolves leaving you with tender meat. Another way to check that the ribs are cooked is to pick up the ribs with the tongs and bend them in half, if the meat leaves the bone cleanly then they are ready to take off the grill. Re-wrap them in the foil and leave to rest for about 30 minutes then enjoy your tender, sweet, moreish, quite spicy ribs. The ribs can be cooked in advance and refrigerated then re-heated at 180C (356F) until the internal temperature of the ribs reaches 75C (167F), the safe temperature for serving meat.
We regularly cook on the barbecues at weekends so why not pop in and have a chat to our friendly staff in The Barbecue Shop who are only too happy to talk you through any issues you may have with your BBQ, or even just give you some recipe ideas.
